SQUASH, MUSHROOM AND SWISS CHARD LASAGNE
cals 356 fat 18g protein 9g carbs 41g serves 6
1 large butternut squash • 300g cashews, soaked overnight • 500g whole unsweetened pre-cooked chestnuts • juice of ½ lemon • 10-12 sage leaves • pinch of salt • 2-3 tbsp coconut or olive oil • 500g mushrooms, stalks removed but whole • 3 sprigs of thyme, leaves picked • 6 garlic cloves, finely chopped • 2 tbsp coconut aminos (available at Holland & Barrett) • 1-2 tbsp olive oil • 2 tins chopped tomatoes • 1 courgette, sliced • 1-2 bunches of large Swiss chard or kale leaves
1. Preheat the oven to 180°C. Peel the squash, then halve it and cut it into slices 1cm thick (ish – put the tape measure away). Roast until tender, then remove and set aside.
2. Blend the soaked cashews and chestnuts with 250ml water and the lemon juice, sage and salt until smooth. Then, in a large frying pan, heat 2-3 tbsp oil on a medium heat and lay the mushrooms (gills up) in one layer.
3. Cook for 2-3 mins, then flip them and cook for another 6 mins. When they’ve sizzled away their juices, add the thyme leaves, half the chopped garlic and 1 tbsp of the coconut aminos. Toss for 30 secs, then tip out and leave to cool.
4. In a large saucepan, heat 1-2 tbsp olive oil and gently cook the remaining garlic for 1 min. Add the tomatoes, then nearly fill one of the tins with water and throw that in, too. Next, add the courgette and the remaining coconut aminos. Bring the mixture to the boil, lower the heat and let it bubble away for 8-10 mins until reduced and thickened.
5. Now it’s time to build the thing. Layer up your lasagne, starting with half the tomato sauce, then some chard or kale leaves, then the squash, cashew cream and mushrooms. Continue until you’ve used up the various mixtures, finishing with some cashew cream and squash. Bake for 45 mins, or until bubbling hot. Leave to stand for 5 mins before serving. If the mood takes you, top with a little grated cheese. Squash goals.