Felt like being a but creative today so I just threw all sort of good things in a pan and this is what came out of it; a lasagna.
1/2 butternut squash
2 canned tomatoes
1 tbsp mustard
1 tbsp honey
1/4 dl oat cream
Salt and pepper
Soy sauce (gluten-free)
Coriander (can be left out I just love it)
Chop the onions and garlics fine, grease a pan with olive oil and add the chopped ingredient. When the onion and garlic have softened salt it and then add the canned tomatoes. Stir for a little while and then add the leek, which is to be cutter rough. And then add the rest of the ingredients and stir it to a homogeneous mass. Turn on the oven in 200•C.
Let the sauce simmer and start prepping you pan and “lasagna pasta”. Peel you butternut squash and slice it in thin slices – the slices is to be a substitute for the pasta.
Get back to your sauce and taste with salt and pepper.
Oil a dish for you lasagna and lay the first layer of butternut squash, then add the sauce and proceed.
But in the oven an bake for about 35-45 min, depending on the thickness of your squash.