Butternut Bechamel Borlotti Bean Bake Image

Butternut Bechamel Borlotti Bean Bake

  • Not too tricky
  • 01:15h
  • 18 ingredients

Delicious, comforting and hearty - our butternut squash and borlotti bean lasagne is comfort food at its finest. Packed full of winter goodness from the butternut squash and nutmeg, its super seasonal and a great weekend family dinner. 
 

Serves: 4

Ingredients

For the butternut bechamel

  • 1 butternut squash
  • 500g cherry tomatoes
  • 2 tbs miso
  • ½ tsp nutmeg
  • 200ml plant based milk
  • 2 tbs olive oil
  • Salt and pepper

For the sauce

  • 2 tbsp olive oil
  • 2 banana shallots
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 3 cloves garlic
  • 400g polpa tomatoes
  • 400g tin borlotti beans
  • 2 tsp sugar
  • 1 tbs soy sauce
  • Pinch of salt and pepper

For the Lasagne

  • 250g lasagne sheets

Before you start

Preheat the oven to 220°C | baking dish | Food processor or blender | Lined baking tray | Frying pan

Step 1

Prepare and Roast the Butternut Squash

  • Carefully peel, de-seed, and cut the butternut squash into 1 inch chunks
  • Halve the tomatoes
  • Place the squash and ⅔ of the tomatoes in the lasagne dish then drizzle with the olive oil, and season with salt and pepper
  • Roast in the oven for 30-35 minutes until tender and a little caramelised
  • Allow to cool a little then transfer the contents of the lasagne dish to the blender along with the miso and nutmeg blend until smooth
  • Taste and season to perfection with salt, pepper and a pinch of sugar

Ingredients

  • 1 butternut squash
  • 500g cherry tomatoes
  • 2 tbs miso
  • ½ tsp nutmeg
  • 200ml plant based milk
  • 2 tbs olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 banana shallots
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 3 cloves garlic
  • 400g polpa tomatoes
  • 400g tin borlotti beans
  • 2 tsp sugar
  • 1 tbs soy sauce
  • Pinch of salt and pepper

Step 2

Prepare the Tomato Sauce

  • While the squash is roasting, finely chop the banana shallots, strip the leaves from the rosemary sprigs and chop them finely, strip the leaves from the thyme sprigs, peel mince the garlic cloves, drain and rinse the borlotti beans
  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat
  • Add the chopped shallots and sauté for 4-5 minutes until softened and translucent
  • Add the chopped rosemary, thyme and garlic to the pan, cooking for a further 2 minutes
  • Add the borlotti beans, polpa tomatoes and sugar and stir to combine and bring the sauce to a simmer for 5-10 minutes stirring occasionally, until it thickens slightly
  • Taste and season to perfection with salt and pepper

Ingredients

  • 1 butternut squash
  • 500g cherry tomatoes
  • 2 tbs miso
  • ½ tsp nutmeg
  • 200ml plant based milk
  • 2 tbs olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 banana shallots
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 3 cloves garlic
  • 400g polpa tomatoes
  • 400g tin borlotti beans
  • 2 tsp sugar
  • 1 tbs soy sauce
  • Pinch of salt and pepper

Step 3

Assemble and Bake Lasagne

  • Increase the oven to 220ºC
  • Pick the basil leaves
  • In a lasagne dish add ⅓ of the tomato sauce, then ⅓ of the lasagne sheets, then ⅓ of the bechamel Repeat this process in the same order twice more, finishing with the bechamel
  • Top with the sliced cherry tomatoes and bake for 30-35 minutes until it’s golden and bubbling

Ingredients

  • 1 butternut squash
  • 500g cherry tomatoes
  • 2 tbs miso
  • ½ tsp nutmeg
  • 200ml plant based milk
  • 2 tbs olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 banana shallots
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 3 cloves garlic
  • 400g polpa tomatoes
  • 400g tin borlotti beans
  • 2 tsp sugar
  • 1 tbs soy sauce
  • Pinch of salt and pepper

Step 4

Serve up

  • Allow to cool slightly before garnishing with plenty of the basil leaves on top

Ingredients

  • 1 butternut squash
  • 500g cherry tomatoes
  • 2 tbs miso
  • ½ tsp nutmeg
  • 200ml plant based milk
  • 2 tbs olive oil
  • Salt and pepper
  • 2 tbsp olive oil
  • 2 banana shallots
  • 2 rosemary sprigs
  • 5 thyme sprigs
  • 3 cloves garlic
  • 400g polpa tomatoes
  • 400g tin borlotti beans
  • 2 tsp sugar
  • 1 tbs soy sauce
  • Pinch of salt and pepper