Vegan Brilliant Butternut Batch Cooking: Squash and Sweet Potato Lasagne

Out of the three meals I cooked with the butternut squash, this was my favourite and Meg’s least favourite, because not only did I use butternut squash, which she doesn’t like, I also used sweet potatoes, which she doesn’t like! I was a little dubious of this recipe when I created it because lets be honest, it’s mash and pasta sheets, it doesn’t contain real cheese and in all honesty, just shouldn’t work; but it really did some how. This is one of my classic throw it all together and hope for the best meals and is one that I will be doing again much to Meg’s dismay! The recipe is fairly simple and the only bit of ‘cooking’ as such is the preparation of the white sauce although if you use Meg’s throw it all in and whisk like crazy technique, it isn’t that much work at all.



  • One quarter of a butternut squash
  • Three or four sweet potatoes
  • One tin of tomatoes
  • Three lasagne sheets
  • 500ml soy milk
  • 25g plain flour
  • 25g vegan margarine
  • Paprika
  • Mixed herbs
  • Non diary cheese


  1. Peel and cube the squash and potato and place in a pan of boiling water.
  2. Cook for 8-10 minutes or until soft.
  3. Whilst the squash and potatoes are cooking, make the white sauce. Chuck the flour, milk and margarine into a pan and whisk. If this fails then that is Meg’s technique that I take no responsibility for.
  4. Once the squash and potatoes are cooked, drain and then mash.
  5. Layer the mash onto the bottom of an oven tray.
  6. Sprinkle the paprika over the top.
  7. Layer the tomatoes on top of the squash and potatoes.
  8. Sprinkle the mixed herbs over the tomatoes.
  9. Layer the lasagne sheets over the top. (You may need more than three dependent on the size of your dish)
  10. Pour over the white sauce.
  11. Add the cheese and then cook for about 30 minutes.

We really struggled to find vegan cheese in the local supermarket so had to resort to using vegan cheese slices which was nice but was a tad bit rubbery, I write this in the hope that dedicated vegans will know a way around this! With this lasagne, I was able to portion up six decent size portions to freeze which will come in handy when Meg is at work. This lasagne was extremely cost effective as well as being simple and delicious and although I think we both still prefer the traditional meat lasagne, I was really happy with this experiment and it’s one that I will definitely experiment with again!


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