Butternut and Kale Lasagne with Quinoa and Capsicum Sugo

Who doesn’t love a hearty lasagne, with layers of juicy baked flavours…Me, pick me!!!

Even though I love the Italian version, I thought I would experiment and re-create a healthier, vegetarian one!

This alternative version uses butternut pumpkin slices in replace of pasta sheets and quinoa over meat, making this a stand our healthy and protein rich, one-dish meal.

Serves 4

1 small butternut pumpkin, peeled, deseeded and sliced into thin slices
1 bunch of kale, stalks removed, finely chopped
200g quinoa
200g mushrooms, cleaned and sliced
150g feta cheese, crumbled

Sugo ingredients
Olive oil
2 red onions, finely chopped (save a few thinly sliced rounds for decoration)
400g good quality tin tomatoes
2 tbsp lemon juice
1 red capsicum, core removed and sliced into thin strips
1 tsp oregano
1 tsp fresh or dried thyme leaves
1 tsp salt
3 garlic cloves, crushed
1 tsp honey
Salt and pepper to taste

To make
Cook the quinoa according to instructions, drain and set aside.
Heat up a frying pan and add a drizzle of olive oil. Fry the onions on medium high heat for 3-4 minutes, until transparent.
Add tomatoes, lemon juice, capsicum, garlic, honey and spices. Let it simmer on low heat for a few minutes. Remove the sauce and blend until smooth in a food processor.
Place the oven bowls in front of you.
Layer the lasagne with the butternut slices as lasagne sheets, adding handfuls of chopped kale and a layer of mushrooms on top. Add a layer of quinoa. Top with the sugo and repeat with another layer of butternut, kale, mushrooms, quinoa and sugo.
For the third and final butternut layer, top with the sugo and crumbled feta cheese. Decorate with red onion rings, thyme and kale.
Bake the lasagne in the middle of the oven for 45 minutes on 200°C. Keep an eye on the lasagne during the last 20 minutes to make sure there’s no burning.
Serve with a fresh salad. Bon appétit!

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