Recipe of the month

Squash Lasagna

By Tolhurst Organic Published: February 15, 2015

  • Yield: 4 Servings
  • Prep: 20 mins
  • Cook: 1hr15 min
  • Ready In: 21 mins

It is winter and our squashes have fares wonderfully, providing you with flavour, colour, comfort and good nutrition. I used my CLOVER PRESERVES Classic Tomato Sauce and the rezult was brilliant!



  1. Preheat the oven to 180 C, gas mark 4. Peel the squash then cut in half, discard the seeds and cut into small cubes of 1 cm
  2. Heat the oil in a pan, add the squash and fry gently, stirring frequently, until the squash begins to soften. Add the tomato sauce and heat up.
  3. Spoon a quarter of the squash mixture into a shallow baking dish. Cover with 2 lasagna sheets.
  4. Top the lasagna sheets with a quarter of the mixture, add half of the white sauce, and top with two more lasagna sheets, preferably - oriented in a different direction. Repeat step 3. Spoon the rest of the squash mixture, add the remaining cheese/vegan sauce and bake in the hot oven for 45-450 minutes until the top is golden and bubbling.
  5. Scatter with Parmigiano Reggiano or with ground almonds nd serve hot, with a green salad.
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