One-Pot Plant-Based Butternut Squash & Spinach Lasagne

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid over a medium-high heat

Meanwhile, trim, then chop your spring onion[s] roughly

Grate your cheddar flavour block[s]

Break your lasagne sheets in the bag into bite-sized pieces

Wash your spinach, then pat it dry with kitchen paper

Once hot, add 250ml [375ml] [500ml] boiled water to the dish with your Dijon mustard, vegetable stock mix, single creamy soy, spinach and your Chinese rice wine

Add your roasted garlic paste, chopped spring onion and your butternut squash cubes with a very generous grind of black pepper

Give everything a good mix up

Add the lasagne pieces to the dish and give everything a good mix up

Bring to the boil over a high heat, cover with a lid, then put the dish in the oven for an initial 15 min

After 15 min, remove the dish from the oven and give it a good stir

Top with the grated cheeze

Return the dish to the oven and cook, uncovered, for a final 25 min or until the pasta is tender – this is your one-pot plant-based butternut squash & spinach lasagne

Once the lasagne is almost done, wash your lettuce, then pat it dry with kitchen paper and shred roughly

Add your balsamic vinegar to a large bowl with a generous drizzle of olive oil and a pinch of salt

Add the shredded lettuce to the bowl and give everything a good mix up – this is your dressed salad

Pick your basil leaves from their stems, discard the stems