Butternut Squash Lasagna
Ingredients
Butternut Squash Filling
-
1
small
butternut squash
-
2
tablespoons
extra virgin olive oil
-
1
medium
onion
-
5
ounces
white mushrooms
-
¾
cup
water
-
1
teaspoon
turmeric
-
½
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
a pinch
cayenne pepper
-
½
teaspoon
salt (optional)
Vegan Lasagna
-
9
sheets
lasagna
-
1
small head
leafy greens (e.g., spinach, kale)
-
½
cup
shredded plant-based cheese
-
2
tablespoons
breadcrumbs
Sage Walnut Cream Sauce
-
1
tablespoon
extra virgin olive oil
-
½
cup
finely chopped walnuts
-
3
tablespoons
finely chopped fresh sage
-
½
teaspoon
salt (optional)
-
¼
teaspoon
black pepper
-
¼
teaspoon
nutmeg
-
3
tablespoons
all purpose flour
-
3
cups
plant-based milk (plain, unsweetened)
Instructions
- Prepare the butternut squash filling by slicing and dicing the squash, then sautéing it with onions and mushrooms in olive oil.
- Add water and spices to the sautéed mixture, cover, and cook until tender, then blend until smooth.
- For the sage walnut cream sauce, sauté walnuts and sage in olive oil, then add flour and cook briefly before stirring in plant-based milk until thickened.
- Preheat the oven to 375°F.
- Layer the lasagna in a baking dish starting with sauce, then lasagna sheets, greens, butternut squash filling, and cream sauce, repeating the layers.
- Top the final layer with plant-based cheese and breadcrumbs.
- Cover with foil and bake for 35 minutes, then uncover and bake for an additional 15-20 minutes until golden.
- Slice into squares and serve.
Nutrition Facts (estimated)
Servings
8
Calories
277
Total fat
16g
Total carbohydrates
33g
Total protein
9g
Sodium
305mg
Cholesterol
0mg
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