Smoky Butternut Squash & "Nduja" Lasagne With Tender Lentils & Creamy Miso Spinach Bechamel
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out a saucepan, a mixing bowl and a baking dish around 15x20cm (or double this for a four person box).Ā
STEP 2
Drain theĀ lentilsĀ and add them to your mixing bowl along with theĀ squash & nduja filling. Give everything a good mix to combine.
STEP 3
Place a saucepan over medium heat and add theĀ creamy miso bechamel. Bring it to a gentle simmer, then add theĀ baby spinachĀ and cook for about a minute until wilted.
STEP 4
Ā Build your lasagne in three layers:
- Spread one-third of theĀ lentils, squash & nduja mixĀ in the base of your dish. Cover withĀ lasagne sheetsĀ (about 2Ā½ sheets per layer).
- Top with one-third of theĀ baby spinach & miso bechamel, then another third of theĀ lentils, squash & nduja mix.
- Repeat with moreĀ lasagne sheets, another third ofĀ baby spinach & miso bechamel, and the remainingĀ lentils, squash & nduja mix.
- Finish with a final layer ofĀ lasagne sheetsĀ and the rest of theĀ baby spinach & miso bechamel.
Drizzle with olive oil, season with salt and pepper, then bake for 25ā30 minutes, until bubbling and golden. To check doneness, insert a knife into the centre, and if itās hot through and the pasta is tender, it's ready.
STEP 5
Place the lasagne in the middle of the table and divide it between serving plates. We like stacking pieces on top of each other to make one bigger slice per person, but you could serve them as they are too. Enjoy!
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Smoky Butternut Squash & "Nduja" Lasagne With Tender Lentils & Creamy Miso Spinach Bechamel
Smoky Butternut Squash & "Nduja" Lasagne With Tender Lentils & Creamy Miso Spinach Bechamel
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out a saucepan, a mixing bowl and a baking dish around 15x20cm (or double this for a four person box).Ā
STEP 2
Drain theĀ lentilsĀ and add them to your mixing bowl along with theĀ squash & nduja filling. Give everything a good mix to combine.
STEP 3
Place a saucepan over medium heat and add theĀ creamy miso bechamel. Bring it to a gentle simmer, then add theĀ baby spinachĀ and cook for about a minute until wilted.
STEP 4
Ā Build your lasagne in three layers:
- Spread one-third of theĀ lentils, squash & nduja mixĀ in the base of your dish. Cover withĀ lasagne sheetsĀ (about 2Ā½ sheets per layer).
- Top with one-third of theĀ baby spinach & miso bechamel, then another third of theĀ lentils, squash & nduja mix.
- Repeat with moreĀ lasagne sheets, another third ofĀ baby spinach & miso bechamel, and the remainingĀ lentils, squash & nduja mix.
- Finish with a final layer ofĀ lasagne sheetsĀ and the rest of theĀ baby spinach & miso bechamel.
Drizzle with olive oil, season with salt and pepper, then bake for 25ā30 minutes, until bubbling and golden. To check doneness, insert a knife into the centre, and if itās hot through and the pasta is tender, it's ready.
STEP 5
Place the lasagne in the middle of the table and divide it between serving plates. We like stacking pieces on top of each other to make one bigger slice per person, but you could serve them as they are too. Enjoy!
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Preheat your oven to 200Ā°C / 180Ā°C fan. Take out a saucepan, a mixing bowl and a baking dish around 15x20cm (or double this for a four person box).Ā
STEP 2
Drain theĀ lentilsĀ and add them to your mixing bowl along with theĀ squash & nduja filling. Give everything a good mix to combine.
STEP 3
Place a saucepan over medium heat and add theĀ creamy miso bechamel. Bring it to a gentle simmer, then add theĀ baby spinachĀ and cook for about a minute until wilted.
STEP 4
Ā Build your lasagne in three layers:
- Spread one-third of theĀ lentils, squash & nduja mixĀ in the base of your dish. Cover withĀ lasagne sheetsĀ (about 2Ā½ sheets per layer).
- Top with one-third of theĀ baby spinach & miso bechamel, then another third of theĀ lentils, squash & nduja mix.
- Repeat with moreĀ lasagne sheets, another third ofĀ baby spinach & miso bechamel, and the remainingĀ lentils, squash & nduja mix.
- Finish with a final layer ofĀ lasagne sheetsĀ and the rest of theĀ baby spinach & miso bechamel.
Drizzle with olive oil, season with salt and pepper, then bake for 25ā30 minutes, until bubbling and golden. To check doneness, insert a knife into the centre, and if itās hot through and the pasta is tender, it's ready.
STEP 5
Place the lasagne in the middle of the table and divide it between serving plates. We like stacking pieces on top of each other to make one bigger slice per person, but you could serve them as they are too. Enjoy!
