One-pot plant-based butternut squash & spinach lasagne

Servings: 2

Ingredients

• 15ml Chinese rice wine
• 18g Dijon mustard
• 15ml balsamic vinegar
• 5g basil
• 160g butternut squash cubes
• 250ml creamy single oat
• 6 lasagne sheets
• 40g mature cheddar
• 15g roasted garlic paste
• 50g rocket
• 80g spinach
• 1 spring onion
• 11g vegetable stock mix

Instructions

1. Preheat the oven to 220°C / 200°C (fan) / gas 7 and boil a kettle
2. Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid over a medium-high heat.
3. Meanwhile, trim, then chop the spring onion roughly.
4. Grate the cheddar.
5. Break up the lasagne sheets in the bag into bite-sized pieces.
6. Wash the spinach, then pat it dry with kitchen paper.
7. Once hot, add 250ml boiled water to the dish with your Dijon mustard, vegetable stock mix, creamy single oat, spinach and Chinese rice wine.
8. Add the garlic paste, chopped spring onion and butternut squash cubes with a very generous grind of black pepper. Give everything a good mix up.
9. Add the lasagne pieces to the dish and give everything a good mix up.
10. Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for an initial 15 min.
11. After 15 min, remove the dish from the oven and give it a good stir.
12. Top with the grated cheddar.
13. Return the dish to the oven and cook, uncovered, for a final 25 min or until the pasta is tender - this is your one-pot plant-based butternut squash & spinach lasagne.
14. Once the lasagne is almost done, wash the rocket, the pat it dry with kitchen paper. Add balsamic vinegar to a large bowl with a generous drizzle of olive oil and a pinch of salt.
15. Add the rocket to the bowl and give everything a good mix up - this is your dressed salad.
16. Serve the lasagne with the dressed salad to the side.
17. Garnish the lasagne with basil leaves.