This deliciously creamy bake is full of taste and flavour. The butternut squash gives a wonderful nutty undertone which is complimented by the sweetness of the carrots and rich taste of the bolognaise. Covered in a light creamy cheese sauce, this taste sensation with hit the spot every time.
1Whole Butternut Squash
1 Large Onion or Equivalent in Frozen Onion
450g Mince Beef, Quorn or Soya Mince
2 Teaspoons Garlic Granules
2 Teaspoons Oregano
4 Bay Leaves
4 Tablespoons Tomato Purée
1 Tin Chopped Tomatoes
2 Red Wine Stock Pots
2 Teaspoons Granulated Sweetener
150g Cooked Broccoli
3 Medium Carrots Sliced and Cooked
1 Tablespoon Cornflour
400ml Milk (any you prefer, I used Oat Milk)
3 Tablespoons of Parmesan Cheese or Vegan Alternative
30g Finely Grated Cheese of your Choice for Sprinkling
Begin by preparing the butternut squash. The easiest was is to cook first in the microwave for ten minutes, turning halfway. Carefully remove from the microwave (it will be hot) and slice down the centre. Remove any seeds the transfer for pre-heated oven 180 Degrees for 20 minutes.
Next fry the mince, onion, garlic, oregano and bay leaves together in a non stick frying pan until browned. Add the tomato purée, stir and cook for a further 2 minutes until purée goes a darker red. Add the chopped tomatoes and red wine stock pots, simmer for 5-10 minutes until stock has melted and Bolognaise has thickened.
Transfer the bolognaise into an ovenproof lasagne dish. Remove Bay Leaves. Mix in the cooked broccoli and cooked sliced carrots. Remove the butternut squash from the outer skin using a spoon and mix in.
Next make the cheese sauce - begin by mixing the cornflour with a little milk to a smooth paste then add the remaining milk. Stir in the Parmesan cheese (or vegan equivalent) and heat in the microwave for 3-4 minutes, stirring each minute until thickened. This can also be done in a pan on the stove.
Pour the cheese sauce over the Bolognaise and gently stir through. Finish with grated cheese. Bake for 20-30 minutes at 180 Degrees or until golden brown on top.
Serve on a warmed plate.