Black Bean Charritos

Smoky-sweet black beans and rice stuffed into chard with feta and guacamole. The perfect light Mexican fare!

Black Bean Charritos- Emma's Little KitchenYou guys know I love a good portmanteau (Jarfait anyone?!), so here is another for you: The Charrito. What do you get when you replace the tortillas in a burrito with a Chard Leaf? A Charrito! Genius.

Black Bean Charritos- Emma's Little KitchenBlack Bean Charritos- Emma's Little Kitchen

At first I was pretty skeptical about eating raw chard. I assumed that the leaves would be tough, bitter and generally unenjoyable. How wrong I was! The leaves are sturdy, but that makes them the perfect vessel for your filling (in this case, a smoky black bean rice mixture with guacamole and feta!), and the slight bitter, earthy taste pairs so well with the smoky-sweet contents.

Black Bean Charritos- Emma's Little Kitchen

Obviously I offer this as more of a concept than a recipe- stuff it with whatever you have handy, omit the feta to make it vegan, change the grain or omit grains altogether to make it a super light meal.

Black Bean Charritos- Emma's Little Kitchen

Enjoy!

Black Bean Charritos
 
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Serves: 4 servings
Ingredients
  • 1 cup brown rice
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobe sauce, finely chopped
  • 1 tin black beans (or 1¾ cups cooked black beans)
  • ⅓ cup dried tart cherries
  • juice 1 lime, divided
  • 2 tsp cumin
  • 1 tsp paprika
  • dash of liquid smoke (optional)
  • ⅓ cup fresh coriander, finely chopped
  • ½ cup crumbled feta
  • 1 avocado
  • 8 large chard leaves
Method
  1. Cook rice according to package instructions
  2. Prepare chard leaves: remove the tough stalk on each chard leaf cutting a "V" shape into the bottom leaf if necessary. Set aside.
  3. Prepare guacamole: remove avocado flesh and mash it together with the juice of half a lime and a pinch of sea salt
  4. Prepare filling: Once the rice has finished cooking, fluff with a fork and set aside. Heat olive oil in a large skillet over medium heat. Add onion, and saute until softened, about five minutes. Next, add the garlic and cook for another minute. Finally, add the chipotle pepper, beans, cherries, cumin, paprika, liquid smoke (if using), and the juice of half a lime. Give everything a good mix, and cook for about five minutes, stirring occasionally, until everything is heated through. Finally, fold in the rice and set aside.
  5. Roll the Charritos: Spread each chard leaf with about t tbsp of guacamole Place about 3-4 tbsp of filling in the center of the chard leaf, and sprinkle with feta and coriander Tuck in the sides of the leaf, and roll upwards to make a little parcel. Continue until all the chard is stuffed (I sometimes have a little filling left over but it makes for great leftovers!)
  6. Serve warm or cold

 

Mushroom & Swiss Naan Bread Pizza

This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix!

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

I would love to tell you that these naan bread pizzas stave off my occasional, but nonetheless intense pizza cravings. However, they do not.

Mushroom & Swiss Naan Pizza Emma's Little Kitchen

Sometimes eating pizza straight from the box is just what the doctor ordered, and, you know, #yolo. I don’t mean to undersell these beauties either, for they are fantastic. You know those days when you want to order take out, but that little voice is reminding you that you will most certainly regret that decision afterwards? This naan bread pizza is for those nights.

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

You can make them in about ten minutes flat, the clean up is minimal, almost nonexistent actually, and they will fill up your tummy and satisfy that need for melty-cheesy goodness. I highly recommend  pairing this with a generous glass of red wine, yoga pants and House of Cards on the telly.

Mushroom & Swiss Naan Pizza- Emma's Little Kitchen

Enjoy!

Mushroom & Swiss Naan Bread Pizza
 
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This mushroom & swiss naan bread pizza is the cheats way to a mid-week pizza fix!
Author:
Recipe type: Main
Cuisine: Italian/Indian/None
Serves: 2-4
Ingredients
  • 2 whole grain naan
  • 2 tbsp pesto (store bought or homemade- see notes)
  • 1 cup mushrooms, sliced
  • 4oz/115g swiss cheese, thinly sliced
  • 2 sprigs fresh thyme, or 1 tsp of dried
  • 1-2 tbsp balsamic glaze (see notes)
Method
  1. Preheat oven to 425F/220C
  2. Spread each naan with pesto, go right to the edges
  3. Next, place the mushrooms on the naan in a single layer, then layer on the cheese, and sprinkle everything with thyme
  4. Place on a baking tray and bake for about 10 minutes, until the cheese is bubbling. Remove from the oven and drizzle balsamic glaze over each pizza

Notes

For ease, you can use a good store bough pesto here, but if you’re feeling ambitious this recipe from the Kitchn is my go-to pesto.

I always keep some balsamic glaze to hand (because it is SO GOOD!), if you don’t have any, its very easy to make, here is a good tutorial.

This is more of a concept than a hard and fast recipe. The topping potential for the naan pizza is infinite! Please let me know if you stumble across a good combo.

White Chocolate Coconut Chickpea Blondies

These flourless White Chocolate Coconut Chickpea Blondies are a healthier way to get your sweet fix! 

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

Hey guys! Happy Friday! Today is a very special day for me… its Kirk and I’s five year anniversary! That’s right, FIVE YEARS! It has flown by.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

We have moved three times, lived in three cities and two different states. We have travelled to Florida, New York, California, Tennessee, Alabama and Texas. We had a run in with a black bear in Yosemite, and hiked along the Appalachian Trail. We slurped cocktails in Aruba, and rang in the New Year in Edinburgh. We cycled through North Michigan and clambered up giant sand dunes to watch the sunset with Dexter.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

We have spent many a wine-soaked evening with friends, and there was that one time with flaming Sambuca shots… We witnessed our friends and family fall in love, get married and make babies. In December we joined the club and had one of our own, and now we share in the simultaneous joy and terror of parenthood. We have supported each other in our passions and careers, even when it meant spending weeks apart from each other. In short, I think my guy is the bees knees, and the only one for me. I’m excited to see what adventures the next five years has for us!

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

So let’s celebrate! With cake! I have these gorgeous White Chocolate & Coconut Chickpea Blondies on the menu for you today. I have been pretty obsessed with chickpea blondies since I first spotted them on Ambitious Kitchen. They are flourless, free of refined sugar (minus the chocolate chips…!) and so easy to make. This White Chocolate and Coconut version stay fairly true to Monique’s original recipe, the main difference is that I added an egg for a more “cakey” texture, and of course the white chocolate and coconut for a festive twist. The egg could be easily omitted to “reveganize” the blondies, if that’s your jam. They make for a fab snack, and an equally fab dessert. In short, also the bees knees.

White Chocolate Coconut Chickpea Blondies- Emma's Little Kitchen

Enjoy!

White Chocolate Coconut Chickpea Blondies
 
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Serves: 16 mini blondies
Ingredients
  • ⅓ cup unsweetened coconut flakes
  • 1 tin chickpeas, rinsed and drained
  • ½ cup peanut butter (or almond butter)
  • ⅓ cup maple syrup or honey
  • 1 egg
  • 2 tsp vanilla extract
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ⅓ cup white chocolate chips
Method
  1. Preheat oven to 350F/175C
  2. Grease an 8x8 inch baking dish, and set aside
  3. In a small dry frying pan, toast the coconut over a medium heat until fragrant, set aside.
  4. Put all of the ingredients, minus the coconut and white chocolate, into a food processor. Process until a smooth batter forms
  5. Fold in the chocolate and coconut
  6. Pour the batter into the baking dish, and smooth with a spatula
  7. Bake for 20-25 minutes, they may still look a little underdone in the center but remove anyway, they will set out of the oven!
  8. Allow to cool in the baking dish.
  9. Cut into squares, I cut mine into 16 "mini" blondies

Notes

Adapted from Ambitious Kitchen.

These can easily be made vegan by omitting the egg and using maple syrup and vegan chocolate chips.

Spinach Chickpea Cherry Salad

This spinach chickpea cherry salad is a quick and easy way to get your greens!

Spinach Chickpea Cherry Salad- Emmas Little Kitchen

This is one of those “recipes” born out of desperation. You know, when you get to the end of the week, and you haven’t made it to the shops yet so your meals get a little “inventive”. I actually quite enjoy the kitchen desperation stage, I pretend I’m a contestant on Chopped…

Spinach Chickpea Cherry Salad- Emmas Little KIitchen

…come on now, you do the same thing don’t you?!

Ahem, anyway flashback to a few weeks ago. I needed a salad to accompany the pizza I was making (recipe coming soon!). I threw this together from some bits and bobs I found languishing in the fridge, and totally loved the result! Not the most sophisticated recipe, but a fab option when you need a little salad fix!

Spinach Chickpea Cherry Salad- Emma's Little Kitchen

Enjoy!

Spinach Chickpea Cherry Salad
 
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Serves: 2-3
Ingredients
  • For Salad:
  • 3 large handfuls of baby spinach
  • ½ cup prepared chickpeas
  • ⅓ dried cherries
  • 2 tbsp sunflower seeds or pumpkin seeds
  • For Dressing:
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • pinch of sea salt
Method
  1. Assemble salad ingredients in a large bowl
  2. Whisk together dressing ingredients in a cup or jug, and pour over the salad, and toss!

 

Spring Quinoa Bowl

This spring quinoa bowl celebrates spring with asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!

Spring Quinoa Bowl- Emmas Little KitchenSo Spring is finally upon us! Well, almost upon us… We’re not quite there in Michigan yet, there have been some tauntingly sunshiney days, but its still pretty chilly.

Spring Quinoa Bowl- Emma's Little KitchenSpring Quinoa Bowl- Emma's Little Kitchen

I’m not going to let this cramp my style though, Spring has officially sprung in Emma’s Little Kitchen! Todays recipe is a gorgeous green explosion of spring vegetables and fresh lemony flavour. Asparagus, peas and rocket are cooked with lemon juice, tossed with quinoa and then sprinkled with basil and feta.

Spring Quinoa Bowl- Emma's Little Kitchen

Its an incredibly simple dish, and comes together in less than 30 minutes. Plus the fresh, light flavour provides a little respite from all of the hearty winter food we’ve been eating.

Spring Quinoa Bowl- Emma's Little Kitchen

Dig in folks, happy Spring!

Spring Quinoa Bowl
 
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Asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung!
Author:
Serves: 4
Ingredients
  • 1 cup dried quinoa
  • 1 tbsp olive oil
  • 1 bunch of asparagus, the woody ends cut off and then chopped into 2 inch pieces (about 3-4 cups)
  • 1 juice of 1 lemon
  • 1 cup peas, defrosted
  • 1 cup rocket
  • ¼ cup basil, julienned
  • ½ cup feta, crumbled
Method
  1. Cook quinoa according to package instructions, it should take about 15 minutes. Remove from heat and set aside. I use the quinoa cooking time to prepare the other vegetables.
  2. Heat olive oil over medium heat in a large skillet
  3. Add asparagus, and toss in olive oil to coat
  4. Add lemon juice, and cook until asparagus is tender but retains some bite (about 8 minutes)
  5. Add peas, rocket, basil and cooked quinoa to the pan, and toss everything together
  6. Sprinkle with feta, and serve

 

Gingerbread Granola Bars

These gingerbread granola bars combine all of the warm spices of gingerbread with the chewy, nutty texture of a classic granola bar. 

Gingerbread Granola Bars- Emma's Little Kitchen

Before we get stuck into today’s recipe, I wanted to update you all on a little personal news. Next month our little family are packing up and moving across the country to Houston, Texas! This has been in the works for about two years now, so I am excited to finally settle in and have some new adventures in the South.

Gingerbread Granola Bars- Emmas Little Kitchen

What does this mean for ELK? Well, my hope is that I will have a little more time to work on some (long overdue!) site updates and improvements, and make ELK a truly valuable resource for all of you health-conscious, time–pressed vegetarians and veg-curious out there. This blog has been my labor of love for the past 18 months, but I have not yet been able to dedicate as much time to it as I would like, so I’m VERY excited breathe some new life into this little space! I would love to hear your feedback- what do you want to see more of? Please let me know!

Gingerbread Granola Bars- Emma's Little Kitchen

Ok, onto these Gingerbread Granola Bars…! I’m sticking to my strong suite again today- healthy snacks! I have posted many quick bites on the blog, and of all of them, these are my absolute faves! These bars contain all of the warm spices of gingerbread with the chewy, nutty texture of a classic granola bar. Absolute perfection!

Gingerbread Granola Bars- Emma's Little Kitchen

Enjoy!

Gingerbread Granola Bars
 
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Serves: 8 bars
Ingredients
  • 1 cup pitted dates
  • 1½ cups rolled oats
  • ½ cup whole raw almonds
  • ¼ chopped walnuts
  • ¼ cup pumpkin seeds
  • ¼ cup honey (or agave/maple syrup if vegan)
  • ¼ cup peanut butter )or almond butter)
  • 1 tsp ginger
  • ½ tsp cinnamon
  • pinch nutmeg
  • 1 tsp vanilla
  • 1 tbsp molasses
Method
  1. Line a 9x9 inch baking tray with cling film (plastic wrap), set aside
  2. Put the dates into a food processor, and process until the dates form a sticky dough-like ball
  3. In a large bowl, combine the date "dough" with the oats, almonds, walnuts and pumpkin seeds. Set aside
  4. In a small saucepan, melt together honey, peanut butter, ginger, cinnamon, nutmeg, vanilla and molasses over a low heat, stirring constantly
  5. When the honey-peanut butter mix is warm and well mixed, pour the mixture over the date-oat mix
  6. Stir thoroughly until fully combined, press into the 9x9 inch baking tray, and chill in the fridge for at least 20 minutes
  7. Cut into 8 rectangles
  8. and press the

Notes

Inspired by Minimalist Bakers Gingerbread Granola

This recipe is very adaptable- you can play with the nut and seed combinations and even replace some nuts with a little dried fruit!

Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini

This dish of roasted broccoli with sun dried tomatoes, Farro, Feta and tahini make for a simple, nourishing dinner, packed with nutty, salty flavour.

IMG_6071

Self care. Do you make it a priority? What does it mean to you? Last weekend I was all set to catch up on photographing some new recipes and posting them on here for you, but on Sunday I totally crashed and burned. It turns out that a full time job, a baby, a husband facing a thesis deadline, two transatlantic flights, a training schedule and a social life became too much for me to manage, and my body told me so.

IMG_6011 IMG_6031

I spent most of the weekend unable to move from the sofa (which I discovered is especially horrible when you have a baby to take care of!), and this experience confirmed what I already know to me true: health is really all about balance. A good diet and exercise regime will only get you so far if you are sleep deprived or not managing your stress well. So, I decided to take the last week to take care of myself a little better, a few bubble baths, yoga in place of HIIT, better food choices, and early nights when I could get them. I’m now back to my usual self, so thanks for letting me take the week off!

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It seems fitting that I am sharing this recipe with you today, because for me it embodies those themes of health and balance. Whole grains, fresh seasonal vegetables and a sprinkling of good cheese. This feels like such a restorative meal, and most importantly it can be made in about 20 minutes which is vital if you are feeling pressed for time! I am a huge fan of broccoli, ESPECIALLY when roasted with a little salt. In this dish I have paired the broccoli with juicy sun dried tomatoes, salty feta cheese, and a nutty tahini dressing, all on a base of farro. So beautiful, so nourishing.

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Enjoy!

Roasted Broccoli with Sun Dried Tomatoes, Farro, Feta and Tahini
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • For Farro/Broccoli mix:
  • 1 cup farro
  • 1 medium head of broccoli cut into florets
  • 1 tbsp olive oil
  • salt and pepper
  • ⅓ cup sun dried tomatoes (drained if oil packed)
  • ¼ cup feta, crumbled
  • For tahini dressing
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 2 tbsp water
  • 1 tsp honey
  • Juice of half a lemon
Method
  1. Preheat oven to 400F/200C
  2. In a large saucepan, bring two cups of water to a boil, add farro and reduce to a simmer for 20 minutes until water is absorbed and the farro grains are tender. Set aside
  3. Meanwhile, roast the brocolli: toss florets with olive oil, and sprinkle with salt and pepper. Roast in the oven for about 20 minutes when the brocolli is tender, a little crisp, and beginning to chat at the edges
  4. While the farro is cooking, and the brocolli is roasting, whisk together the ingredients dog the tahini dressing, set aside
  5. When the brocolli is ready, remove the florets from the oven. Combine brocolli with cooked farro, and stir in the sun dried tomatoes.
  6. Divide into four portions, and sprinkle feta over each plate
  7. Finally, drizzle a little tahini sauce over the top of each portion

Notes

Quinoa, rice, barley or other grains can be used in place of farro if you don’t have it to hand!

Smashed Avocado Chickpea Sandwich

This smashed avocado chickpea sandwich comes together in minutes, and makes a bolstering and tasty lunch.

Smashed Avocado & Chickpea Sandwich- Emma's Little Kitchen

Hello all! I am writing this post from a cosy room in the north of England, the fire is crackling, and melting snow is dripping from the tree branches outside. This is the last day of a whirlwind week back home. The three of us travelled here for my sissies wedding, and we are finally relaxing after a jam packed week. Smashed Avocado & Chickpea Sandwich- Emma's Little KitchenSmashed Avocado & Chickpea Sandwich- Emma's Little Kitchen

By the time you read this, we will be jetting back over the Atlantic (hopefully James will snooze the whole way again!). Anyway, I just wanted to drop by and leave you with a tasty, filling idea for a vegan lunch. You can throw this avocado chickpea sandwich together in mere minutes, and then be satisfied for the rest of the afternoon. Sometimes I make the filling in bulk so I will have lunch supplies for the rest of the week.

Smashed Avocado & Chickpea Sandwich-Emma's Little Kitchen

Smashed Avocado & Chickpea Sandwich- Emma's Little Kitchen

Seriously easy and delicious. Enjoy!!

Smashed Avocado & Chickpea Sandwich
 
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This smashed avocado chickpea sandwich makes for a quick, bolstering and tasty lunch.
Author:
Serves: 4
Ingredients
  • 1 tin chickpeas or 1¾ cup of prepared chickpeas
  • 1 large avocado
  • ¼ cup fresh parsley, finely chopped
  • juice from ½ a lemon
  • 2 tsp dried dill
  • dash of tamari
  • salt and pepper to taste
  • 8 slices of good quality whole grain bread
  • Handful of fresh baby spinach leaves
Method
  1. Combine chickpeas, avocado, parsley, lemon juice, dill and tamari in a large bowl. Using a potato masher, or a fork, smash everything together until well combined but with a little chunkiness remaining. You can also use a food processor but just pulse lightly- you don't want the filling to be a smooth paste!
  2. Give the filling a quick taste test, and adjust seasoning to taste
  3. Spread the filling on four slices of the bread, and spinach or other garnishes
  4. Pop the final bread on top of each slice to complete your sandwich!

Notes

Inspired by Happy Herbivores “Tuna” Salad recipe.

Peanut Butter & Dark Chocolate Chunk Oat Bars

These quick and easy vegan Peanut Butter & Dark Chocolate Chunk Oat Bars are fudgy, satisfying and packed full of energy.

Peanut Butter & Dark Chocolate Chunk Oat Bars

When I left the hospital with my tiny two day old baby, my sweet friend Tanya sent me home with a tin of homemade walnut blondies. I’m only exaggerating a teeny bit when I say that these walnut blondies saved my life the first week of being home. Whenever I felt like my energy was fading, I would pop a little blondie in my mouth and feel instantly lifted. I realised that having delicious snacks around was going to be an absolutely necessary part of my new life, where sitting down for a meal (let alone cooking it!), could be a challenge.

Peanut Butter Chocolate Chunk Oat Bars- Emma's Little KitchenPeanut Butter Chocolate Chunk Oat Bars- Emma's Little Kitchen

These bars take me less than ten minutes to whip up and then the bake in a little over 20, they have been a lifesaver over the past few weeks. Much as I would LOVE to be eating homemade blondies all day, I knew I had to make something a little healthier to truly sustain me. These bars are made with oats and therefore are whole grain, gluten free and packed with iron and fibre. They are sweetened with maple syrup and vanilla so they contain no refined sugar (ok, maybe a little in the chocolate chunks but its pretty minimal!). And they are so wonderfully peanuty, fudgy and satisfying.

Peanut Butter Chocolate Chunk Oat Bars- Emma's Little KitchenOh, and added bonus, they are GREAT with coffee…! Enjoy!

Peanut Butter & Dark Chocolate Chunk Oat Bars
 
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Serves: 9 squares
Ingredients
  • 1¾ cups of oats, divided*
  • ½ cup maple syrup**
  • 1 cup peanut butter (chunky or smooth, but I prefer the texture of chunky!)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup almond milk***
  • ½ cup dark chocolate chips****
Method
  1. Preheat oven to 350F/175C
  2. Line or grease an 8x8 inch baking dish, set aside
  3. Take ¾ cup of oats and blend for about 2 minutes in the blender to make a rough oat flour (you could also do this in the food processor if you prefer), set aside
  4. Using a mixer, beat together maple syrup, peanut butter and vanilla extract until fluffy
  5. Add the oat flour, oats, baking soda and salt, and mix into the peanut mixture until combined
  6. Slowly mix in the almond milk in a steady stream, and continue to mix until a thick batter forms
  7. Finally fold in the chocolate chips
  8. Bake for 20-25 minutes until the batter is set. It might seem a little soft in the middle but it will continue to set once its out of the oven
  9. Allow to cool in the baking dish before cutting into squares

Notes

*Make sure your oats are certified gluten free if you need this recipe to be gluten-free

**Honey would probably work in place of maple syrup if you are not vegan, although, I have not tested this recipe using honey myself. Please let me know if you try it!

***Or any other milk you have to hand

****Make sure you are using vegan chocolate chips if you need this recipe to be vegan

Recipe adapted from the fabulous Sallys Baking Addiction.

You may also like these Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt, or these Chocolate & Coconut Energy Bars.

Butternut Squash Goat Cheese Lasagne

This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.

Butternut Squash Goat Cheese Lasagne

Well its been a week of ups and downs returning to work. On the one hand I love being back at the office, on the other I miss James terribly. Fortunately I have had our upcoming trip to England to look forward to, so the short stint back has seemed manageable.

Butternut Squash Goat Cheese Lasagne

I have been cooking in big batches to save time (and my sanity…!) through the week. This butternut goat cheese lasagne made an appearance in last weeks line up, and Kirk and I were feasting on the leftovers for DAYS. Is it me or is leftover lasagne The. Best.? I can (and did…) eat this stuff cold and directly from the pan…

Butternut Squash Goat Cheese Lasagne- Emma's Little KitchenIMG_5924

I love this vegetable heavy version with its alternating sweet and tangy layers. A sprinkling of sage and walnuts add to its all round cosiness and suitability for these last weeks of winter. Creamy, cheesy, rich and super satisfying, just the way a lasagne should be!

Butternut Squash Goat Cheese Lasagne- Emma's Little Kitchen

Enjoy!

Butternut Squash & Goat Cheese Lasagne
 
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This vegetarian butternut squash goat cheese lasagne makes for perfect winter comfort food.
Author:
Recipe type: Main
Serves: 8
Ingredients
  • Squash Filling
  • 2 tbsp of butter
  • 1 tbsp of olive oil
  • 10 sage leaves
  • 2 medium onions, diced
  • 3 garlic cloves, minced
  • 1 large butternut squash, peeled and cut into small bite sized chunks
  • ¼ cup of white wine
  • ¼ cup of water or vegetable stock
  • 14.5oz (400g) tin of tomatoes
  • salt & pepper to taste
  • Tomato Sauce
  • 2½ cups (750ml) of passata or tomato sauce
  • 2 cups of water
  • Cheese Sauce
  • 1½ cups of goat cheese
  • 2 cups of whole milk ricotta
  • 3 eggs
  • ½ tsp nutmeg
  • For Assembly/ To Garnish
  • 1 package of fresh lasagne or oven ready (see notes)
  • 1 ball of fresh mozzarella
  • ¼ cup chopped walnuts
  • 12 sage leaves
Method
  1. Melt butter and oil in a large lidded skillet
  2. Add sage leaves and fry for about 2 minutes until the oil is infused with delicious sage flavor.
  3. Add onions and fry for for about 5 minutes until softened
  4. Add garlic and fry for a minute more
  5. Add cubed butternut squash, and give everything a good stir, add wine, tomatoes and stock or water to the pan, season everything generously with salt and pepper
  6. Cover and simmer for about 20-25 minutes until the squash is meltingly soft but still retaining its shape
  7. While this is happening, prepare the tomato and cheese sauces.
  8. For the tomato sauce, simply combine the passata and water in a large jug, set aside
  9. For the cheese sauce, begin by lightly whisking the eggs in a large bowl
  10. Add the ricotta and combine thoroughly
  11. Next, add the goat cheese and stir until combined (note: this will be easier if you have cut your cheese up into small chunks first!) season with nutmeg and a generous grind of black pepper, set aside
  12. When the squash is cooked, we are ready for assembly! At this point, preheat your oven to 400F/200C
  13. Begin by tipping about half of the tomato sauce into the bottom of a 10x14 lasagne pan
  14. Next, line the pan with a layer of lasagne sheets
  15. Add about half of the squash mixture in an even layer
  16. Top this with half of the cheese mixture
  17. Then add a second layer of lasagne sheets
  18. The remainder of the squash mixture
  19. Followed by the remaining half of the cheese mixture
  20. Pour the remaining tomato sauce evenly over the whole dish
  21. Finally top everything with the sliced mozzarella and remaining sage
  22. Scatter the walnuts evenly over the top
  23. Bake for about an hour and allow to rest for about 10 minutes before you serve

Notes

Adapted from Nigella Lawsons ‘Christmas’

I have made this with both whole grain and regular lasagne sheets.