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140g California walnuts
200g sliced chestnut brown mushrooms
2 Red onions
2 Garlic cloves, sliced
1 Red pepper
1 tbsp Dried oregano
400g Tinned tomatoes
1 tbsp Tomato puree
200ml Red wine
Salt and pepper
2 Butternut squashes, peeled and cut into 1/2cm slices or as thin as possible

1/2 Pint of plant based Butter 30g Plain flour
1 Pint Plant base milk
1/4 Freshly ground Nutmeg

2 Bay Leaves
70g Plant based grated cheese


Here’s how:

Soak the California walnuts overnight in warm water.
Drain well and place in a food processor with the sliced mushrooms.
Pulse until you have a fine crumble texture.
Put the chopped red onion and red pepper in a shallow pan with a drizzle of olive oil. Slice the garlic before adding to the pan and then cook for 5 minutes on a medium heat, until soft.
Add the walnut mince and pour in the wine, along with chopped tomatoes, puree, herbs and dark chocolate.
Simmer for 20 minutes until reduced and thickened.
Meanwhile, pour the milk and stock into a small pan and begin to heat up.
Sprinkle in the flour and whisk until dissolved.
As the sauce begins to heat up it will start to thicken, keep whisking until it forms a white sauce, then add half the grated cheese and season a little with salt and pepper if needed.
Remove from the heat and put to one side while you build the lasagne up.

Place a quarter of the mince into the bottom of an oven proof dish, then cover with slices of butternut squash.
Add another portion of mince and repeat the process until you have 3-4 layers of mince and butternut squash.

Cover the top with the white sauce and top with grated cheese. Bake in a pre heated oven 170c for 40-50 minutes or until golden.

This recipe would pair well with a nice glass of Pinot Noir from California



Recipe by Peter Sidwell

Butternut Squash Lasagna

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