Each bite of this vegan lasagna with aubergine and butternut squash is a celebration of ir's delicious flavours and a real treat for everyone at the dinner table. A perfect recipe to enjoy together with those you love! Ingredients: 12 x Barilla Lasagne sheets 3 aubergines, cut into 1m thick rounds 400g butternut squash, cut into 1cm thick slices 60ml extra virgin olive oil Sea salt and black pepper 2 x 400g tins chopped tomatoes 4 garlic cloves, finely chopped 1 tbsp fresh oregano or 1 tsp dried

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I Tried To Make A 700-Year-Old Lasagna Recipe