Recipe
Roasted butternut squash & caramelised red onion lasagne
Recipe highlights
Total cooking time:
50 min
Category:
Low Protein Diet- exchange value 1
Servings:
6
Ingredients
For the filling:
1 medium butternut squash, cubed
4 cloves of garlic, left whole
Handful of fresh rosemary
2 tbsp olive oil
Salt and pepper
For the tomato sauce:
1 tbsp olive oil
2 cloves of garlic, chopped finely
1 red onion, diced
1 red pepper, diced
150g spinach
1 tin of chopped tomatoes or 400g passata
1 tbsp balsamic vinegar
For the white sauce:
40g butter
40g Loprofin Mix
250ml Sno-Pro/Loprofin Milk
1/2 tsp English mustard
Grated fresh nutmeg
For assembling:
6 sheets of Loprofin Lasagne
50g low protein cheese (optional)
Basil leaves
1 tbsp olive oil
Method
- Preheat the oven to 200°C.
- Toss the butternut squash, garlic and rosemary with 2 tbsp olive oil and season with salt and pepper.
- Roast in the preheated oven for 20-25 minutes.
- For the tomato sauce, heat 1 tbsp olive oil in a large pan, add the garlic, red onion and red pepper and cook for 5 minutes over a medium heat.
- Add the spinach and chopped tomatoes or passata to the mixture and allow to simmer for 10 minutes.
- Finally, add the butternut squash mix into the tomato sauce and season with balsamic vinegar, salt and pepper.
- To make the white sauce, melt the butter in a saucepan and add the Loprofin Mix and continue to stir.
- Over a low heat, gradually add the Sno-Pro/Loprofin Drink until the sauce is evenly combined and thickened
- Season with freshly grated nutmeg, mustard and salt and pepper.
- Spoon approximately one third of the tomato mixture over the base of an ovenproof dish and cover with a layer of Loprofin Lasagne sheets, then cover with a layer of white sauce.
- Repeat the layers, finishing with white sauce topped with a sprinkle with low protein cheese (if using), basil leaves and a drizzle of olive oil.
- Bake in the oven for 30 minutes or until the pasta is cooked and the sauce is bubbling.
- Serve with a crisp green salad and low protein garlic bread. Leftover lasagne can be stored in the fridge for 3 days or frozen for up to 3 months.