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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook lentils according to packet instructions.
Fry onion, garlic, carrot, and celery in a little olive oil over medium heat until softened.
Add tomato puree, nutmeg, and oregano and stir to combine.
Stir in the red wine and continue cooking for 5 minutes until the alcohol has evaporated.
Add the chopped tomatoes, season with black pepper, stir in the cooked lentils, reduce heat and leave to simmer gently for 25-30 minutes.
Heat the remaining olive oil over medium heat.
Add the flour and stir to combine.
Slowly add almond milk, a little at a time, constantly stirring until a thick white sauce is formed.
Season with black pepper and set aside.
Peel the butternut squash and cut off the neck, just above where it begins to widen.
Slice the squash into very thin rounds.
In a large baking dish, spoon a layer of the tomato sauce.
Add a single layer of butternut squash rounds on top of the sauce, overlapping them slightly.
Spoon a layer of white sauce and place spinach on top.
Add another layer of butternut squash rounds.
Repeat until all the sauces are used up, making sure to finish with a thick layer of white sauce.
Bake at 180 degrees Celsius for 1 hour, until the top is browned and the sauces are bubbling.
Serve and enjoy.
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For a richer flavor, substitute almond milk with regular milk or cream.
Ensure the butternut squash slices are very thin for even cooking.
Can I use a different type of squash?
Yes, you can use other types of squash, but the cooking time may vary.
Is there a substitute for red wine?
You can use vegetable broth or grape juice as a substitute for red wine.
Can I make this dish ahead of time?
Yes, you can assemble the lasagne a day in advance and bake it when ready to serve.
How can I make this dish gluten-free?
Use gluten-free flour for the white sauce to make this dish gluten-free.
What can I serve with this lasagne?
A simple green salad or crusty bread pairs well with this lasagne.
