This is comfort food at it’s best. It’s been a tricky time in our lives recently and when tricky times happen, I believe in the power of family, friends, positivity and GOOD FOOD. When we have emotional times the last thing we need is crappy sugary junk food which can affect our hormonal balance even more than normal, whatever you are going through. Food can be so comforting and it gives us the energy that we need to keep going.


I made this when I was at my childhood home as a way to take my mind off things and also to make sure we were all getting good nutrition and yummy, comforting food in. I posted the pic on insta and have had various peops asking about the recipe. Those of you who know me fairly well, know that I struggle to follow a recipe and a lot of my cooking is ‘chuck it in’ which this yum scrum healthy version lasagne was HOWEVER, I’ve done my best to write down what and how and hope it works for you. It looks long but it isn’t complicated, I promise.


This is not supposed to be a sad post but we are all human and all have times where we need comfort food, so keep this one in the bag, it will make you and everyone who eats it feel warm and cosy and comforted.


Do message me if you need to ask anything about it.



Portions : 4-6 (4 main meal, 6 small or lunch)

Prep Time: 10 mins

Cook Time: kinda long



Tomato Sauce

1 large onion (cut into chunks)

3 cloves Garlic (squished)

1 Tbsp Butter or Oil of choice

1 Carrot grated

2 Tins Tomatoes

1-2 Tbsp Tomato Puree (taste and see)

Salt & Pepper to taste

1 Tsp Oregano

1/2 Tsp Coconut Sugar


White Sauce

2 Tbsp Butter

2 Tbsp Non Wheat Flour

Approx 1 1/2 – 2 Cups of non dairy milk

Pinch of nutmeg



1 pack 500g Mince or Quorn Mince (meatfree)

Sliced Butternut Squash – pack from supermarket or sliced whole one

Grated Non Dairy Cheese for top



  1. Preheat the oven to 180°F.
  2. Make tom sauce. Gently heat butter in pan then add onion, garlic and stir and cook for 5 mins. Add grated carrot and gently cook for another 5 mins. Add tin tomatoes, tomato puree, herbs, coconut sugar, salt & pepper. Cover and gently cook for 20 mins.
  3. Make white sauce. Gently melt butter and add non wheat flour. Keep stirring over gentle heat for 5 mins. Gradually add in the milk and keep stirring. Don’t worry if you get lumps, nothings perfect and you can always sieve if needed. Add a little salt and pepper and pinch of nutmeg.
  4. With my family (my Dad & Daughter) I have to hide veg so once the tom sauce has cooked, whizz with a food processor, nutribullet or blender.
  5. Brown mince and then add tom sauce. Keep on low heat and cook for a further 20 mins.
  6. If you have a full butternut squash, take the skin off and slice – you’ll need a sharp knife. If you want an easy life like me, buy butternut squash slices or lattices from the fresh section of the supermarket. Not all of them have them but fingers crossed.
  7. Get a fairly deep dish and start to layer.
  8. White sauce first, then tom meat sauce, then squash slices, repeat. Keep going making sure you finish with white sauce that covers the top. Sprinkle with grated cheese
  9. Put in oven for 30 mins
  10. Eat there (let stand for 10 mins) and then or let it cool and fridge or freezer it. Great to portion it up if you’re on a healthy eating phase or for family. If keeping whole, you can reheat in 180 oven for 30 mins (from cold)

I know it’s long but man, it’s so so worth it.



ps. in the plated picture you can see my white sauce wasn’t quite thick enough (not so many layers) so do add your milk slowly and remember that the squash will give off some water so the sauce should be a bit thicker than normal. Even if it all falls apart, it still tastes bloody good !