Butter Squash and Tuna Lasagna

February 11, 2018

Another healthy Sunday with another Italian inspiration!

This week I’m bringing you Butter Squash and Tuna Lasagna, very easy and simple as always!

I chose tuna because I thought it is a good combination, but for my vegan friends, I would suggest spinach for example.

Ingredients:

Preparation:

In a tray, spray a bit of coconut oil. If you don’t have it in spray, a tinny tea spoon is fine, is just for the butter squash not to get stuck to the bottom.

Cut the butter squash in vertical slices, not larger than half cm. This might be the hardest part, so use a good knife and be careful with your fingers!

Place some butter squash “sheets” in the bottom of your tray. Meanwhile, start preparing your filling.

Chop your onions and in a pot add the olive oil, just a bit of olive oil not more than 1 cl).  When the onion is golden, add chopped tomatoes (or can) and the tuna, a pinch of salt, pepper, basil, parsley and oregano and let it cook for 15 mins mild fire.

When ready, spread half on top of the butter squash in the tray and leave the rest for the other layer.

It’s time to prepare your béchamel sauce. In another pot, drop 40 gr of butter and let it melt. Once it’s liquid, mix the flour (40 gr) slowly slowly and never stop mixing with a wooden spoon. Start adding the almond milk, continuously mixing with the spoon, until you add the 500 ml. Season with a pinch of salt, pepper and nutmeg. Keeping mixing until you get the desired texture (if you want more liquid, add more milk).

Before adding the béchamel sauce to the tray, add another layer of butter squash “sheets” on top of the tuna.

Create layers between the sheets, tuna and béchamel, finishing with béchamel on top. Take to the oven for about 40 mins 180º, until you feel that your butter squash is cooked and smooth. Use a fork to verify.

Done and ready to try!

Goes well with wild rocket and radish salad.

Enjoy, B

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