butternut squash lasagna

This Butternut Squash Lasagna is full of flavor and so comforting. With almond ricotta, a creamy butternut squash sauce and kale, this lasagna would be a wonderful addition to your holiday table. Completely vegan and easily made gluten free.

Butternut Squash Lasagna

butternut squash,

olive oil

soy milk*

salt

nutmeg

black pepper

Recipe Vegan Ricotta

kale, stems removed (1 bunch)

lasagna noodles, gluten free if needed

(2 cups) vegan mozzarella cheese, optional

parsley, optional

Preheat the oven to 400 degrees F and lightly oil a baking sheet. Peel and chop the butternut squash, then add to the pan and drizzle with a little olive oil. Toss to coat the squash, then sprinkle with salt and bake for 25-30 minutes, until tender and golden. Remove from oven. Lower the oven temperature to 375 degrees.

Transfer cooked squash to a food processor, along with the non-dairy milk, salt, nutmeg and pepper and blend until smooth and creamy. Transfer to a bowl and set aside (you will need the food processor for the ricotta as well).

Make the butternut squash sauce

While the squash is roasting in the oven, prepare the Vegan Ricotta.

Prepare the vegan ricotta

Steam the chopped kale in a large pot with a steamer basket (about 2 cups of water on the bottom) for about 10 minutes on medium-high heat, or until tender. Season with a little salt and set aside. I often cook it in my Instant Pot instead.

Cook the kale

Bring a large pot of water to a boil, then cook the lasagna noodles according to package instructions. Drain, then rinse in cold water. I like to lay the rinsed noodles on a baking sheet so they don&#039;t all stick together.

Cook the noodles

In a 9x13 inch baking dish, place about 3/4 cup of the squash mixture over the bottom.

Place a layer of noodles (3 or 4 noodles), then add 1/2 of the ricotta mixture, in spoonfuls. Layer 1/2 of the kale, then about a cup of the butternut squash sauce. See the photos in the post above for reference.

Repeat with another layer of noodles, then the rest of the ricotta, the rest of the kale, another cup of butternut sauce. Finish with a layer of noodles and the rest of the butternut sauce.

If desired, add a bag of non-dairy mozzarella to the top. Cover tightly with foil and bake for 25 minutes (at 375 degrees). Sprinkle lasagna with chopped parsley, if desired and serve. Enjoy!

Assemble

This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A vegan lasagna recipe perfect for feeding a crowd during the fall holidays. Soyfree option Nutfree option

Vegan Caramelized Onion Butternut Squash Lasagna

butternut

pepper

thyme

onion

sugar

balsamic vinegar

Worcestershire sauce (optional)

raw cashews

tofu

flour

water

extra virgin olive oil

lemon juice

nutritional yeast

onion powder

garlic powder

Italian herbs

miso (use chickpea miso for Soyfree)

spinach

red pepper flakes

mozzarella shreds as needed (about 3/4 cup)

vegan Parmesan and pepper flakes

12-16 no boil lasagna sheets (see note for regular)

Bake the squash the caramelized onion: Preheat the oven to 400 degrees F(205 c). In a square 9x9 lasagna dish, add the onions, salt, sugar, and oil and toss well.

In another baking sheet, add the butternut squash and add the oil, salt, pepper, and thyme and toss well to coat. Then spread out evenly.

Put the onion dish and the butternut squash baking sheet to bake. Check at 12-13 minute mark and mix them around. Add the balsamic vinegar and vegan Worcestershire sauce to the onions and mix in.

Then continue to bake for another 10 minutes for the onions. Depending on your butternut squash, it might get done in that time, earlier or later. Once the butternut is tender to preference, remove the dish. The onions should also be caramelizing by now. If not, then you can move them around a little bit and then continue to cook for another few minutes.

Make the cream sauce: by adding all the ingredients to a blender and blending until smooth. Blend for 1 minute then let it rest for 5 minutes and blend again so that the cashews break down really well.

Thaw the spinach if you haven&#39;t already and squeeze it to remove excess moisture. Then add the salt and pepper flakes and mix in and set aside.

Assemble the lasagna  : remove the caramelized onions from the lasagna dish into another bowl. Then add about a 1/4 cup of the blended sauce in the dish, 1/4 cup of water, then place no-boil lasagna noodles (you&#39;ll need 12-16 noodles depending on the number of layers).

Add 3 noodles then add some more of the cream sauce. Put the butternut squash evenly on this layer. Add some more cream sauce.

Add a layer of the lasagna noodles. Add some cream sauce, some spinach, a little bit of the caramelized onion, and more cream sauce or you can use vegan mozzarella.

Top it with another layer of lasagna noodles. Add some cream sauce. All of the remaining caramelized onion. Top it with some more cream sauce or you can use a mix of sauce and vegan mozzarella and the next layer of the lasagna noodles.

Then add all of the cream sauce all over. Then top it with some vegan mozzarella and vegan parmesan and pepper flakes.

Drizzle another 1/4 cup of water around the edges of the noodles. Then cover the dish with a foil and bake at 350 degrees F (180 c) for about an hour.

Let the lasagna sit for another 10 minutes then open the foil and serve. Cool compeletely and refrigerate for upto  5 days. Or freeze for upto 2 months. Freeze individual slices tightly wrapped in foil. Reheat in the oven for 20-25 mins.

Creamy butternut squash sauce meets pasta, kale, and mushrooms in a delicious twist on classic lasagna. Bursting with fall flavor and just 10 ingredients required!

Butternut Squash Lasagna (Vegan, GF Optional)

butternut squash

garlic,

cashews

tsp sea salt ((plus more to taste))

yeast ((optional))

½ cups water ((plus more as needed to blend))

dry lasagna noodles

Tbsp salt ((for salting pasta water))

onion, diced ((1 onion yields ~3 cups chopped))

cremini mushrooms

finely chopped kale ((1 bundle yields ~8 cups))

sea salt and black pepper

thyme ((optional))

chopped basil

Vegan parmesan cheese

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a bit of oil. Place garlic cloves on the prepared baking sheet and top with squash cut side down (the scooped-out squash should cover the garlic so it doesn’t burn). Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife inserted into the squash comes out very easily.

While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles in the salted water according to package instructions or until al dente. Then drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together.

Heat a large rimmed skillet over medium heat. Once hot, add the olive oil and onion and sauté for 3-4 minutes or until softened, then add the mushrooms and sauté another 5-7 minutes or until lightly browned. Then add kale, salt, pepper, and thyme (optional) and sauté for another 5-7 minutes or until tender.

Once the squash is tender and cool enough to handle, scoop 2 cups (~480 g) roasted squash (adjust amount if altering number of servings) into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional), and water and blend until smooth, adding more water and scraping down the sides of the blender as needed. It should be thick, creamy, and scoopable. Taste and adjust as needed, adding more salt for overall flavor, lemon for brightness, garlic for savory flavor, or nutritional yeast for cheesiness.

Reduce oven temperature to 350 F (177 C).

Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Add 1/2 cup (120 ml) sauce to the bottom of the pan and spread it evenly. Then add a layer of noodles followed by 1/3 of the filling. Repeat with two more layers of sauce, noodles, and filling. Then finish with a layer of noodles and the remaining sauce as the top layer (it should be a thicker layer fully coating the noodles).

Bake lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and a little darker in color.

Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with freshly chopped basil and vegan parmesan cheese. See notes below for freezing instructions.

https://www.youtube.com/watch?v=xuW0rccwKrg

Creamy butternut squash sauce meets pasta, kale, and mushrooms in a delicious twist on classic lasagna. Bursting with fall flavor and just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/butternut-squash-lasagna-vegan-gf-optional/
 
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Butternut Squash Lasagna (Vegan, GF Optional) | Minimalist Baker Recipes

Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! &nbsp; Perfect as a veggie main dish for every day. &nbsp;Healthier version of lasagna. &nbsp;Also, a great holiday recipe for Thanksgiving or Christmas!&nbsp;

Butternut Squash and Spinach Lasagna

butternut squash puree ((about half of squash))

ricotta cheese

milk (or more, if needed)

salt (plus 1/8 teaspoon more)

oz spinach ((1 cup cooked spinach))

mozzarella cheese

garlic

pepper (to taste)

lasagna noodles

mozzarella cheese (or more)

Parmesan cheese (on top)

Italian seasoning

Paprika

Basil

Preheat oven to 375 F.

For this filling, you will need to have pre-cooked butternut squash puree.  Using food processor, combine 2 cups of butternut squash puree with Ricotta cheese, milk, salt and nutmeg.  Add more milk if needed (to make the butternut squash filling very creamy).  Mix very well, taste and add more salt, if needed.

Butternut Squash Filling:

Combine spinach, Ricotta cheese, mozzarella, garlic, salt and pepper.  Mix, taste, and add more salt and pepper, if needed.

Spinach Filling:

Bring a very large pot of water to boil, and cook lasagna noodles according to package instructions.  Rinse in cold water, drain.   Using knife, trim noodles to fit your baking dish (if necessary).

Cooking lasagna noodles:

Prepare a baking dish - I used a casserole dish 11 inches x 8.5 inches x 3 inches deep.  Grease the lasagna dish lightly with olive oil spray.  Spread 1/3 of butternut squash filling on the bottom of the dish.   Sprinkle lightly with mozzarella cheese.   Top with cooked lasagna noodles without overlapping (I used 3 noodles).

Spread half of spinach filling over the noodles.  Top lightly with Mozzarella cheese.  Top with cooked noodles.

Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.

Spread the remaining half of spinach filling over the noodles.  Top lightly with Mozzarella cheese.   Top with the final layer of cooked noodles.

Spread a generous amount of butternut squash filling (the remaining 1/3) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about 1/2 cup of mozzarella).  Generously sprinkle the cheese with Italian seasoning, paprika, basil.

Cover the baking dish with foil and bake for 30 min.  Remove foil and bake additional 10 minutes.

How to assemble vegetarian lasagna:

Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet &amp; savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don&#039;t forget those incredible layers of melted cheese in every bite! Comfort food at its finest.

Cozy Roasted Vegetable Butternut Squash Lasagna

For the roasted veggies:

red bell pepper, julienned

yellow or orange bell pepper, julienned

red onion, thinly sliced

baby bella mushrooms, sliced

zucchini,

salt and pepper

For the butternut squash layer:

butternut squash (at least 3 pounds)

milk (I like unsweetened almond milk, but any milk will work)

brown sugar or coconut sugar (or pure maple syrup)

cinnamon

ginger

allspice

For the noodles:

For the ricotta mixture:

(15 ounce) container ricotta

For the layers:

mozzarella cheese, divided (approximately 12 ounces)

To garnish:

chopped parsley

Preheat the oven to 400 degrees F.

Add all of the veggies for roasting to a large baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and sprinkle with garlic powder, salt and pepper. Use your hands to toss the veggies together then spread them out in an even layer. Set aside while you prep your butternut squash.

Use a sharp knife to cut off both ends of a butternut squash, you’ll cut about ¼-½ inch off each end. Next cut the butternut squash in half vertically. Place the butternut squash upright or vertically on a wooden cutting board that’s very secured to your counter. We don’t want the cutting board or squash to wobble as you cut it. Use your knife to cut the butternut squash vertically down the middle. Use a spoon to scoop out the seeds of the cut butternut squash. Place the butternut squash halves flesh side down on a separate medium baking sheet lined with parchment paper.

Place both veggies and squash in the oven on two different racks. Roast the veggies for 30 minutes or until they are slightly golden then remove to cool down. The butternut squash will take slightly longer; about 1 hour total or until the squash is very fork tender. Set aside to cool for a little bit before scooping out the flesh. Keep heat in the oven.

Make the butternut squash sauce: transfer the flesh of the butternut squash to a high powered blender or bowl of a food processor. Add in milk, brown or coconut sugar, cinnamon, nutmeg, ginger, allspice and salt and pepper. Blend until smooth and set aside.

Do this step while the veggies and squash roast: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (Note: you can also use no-cook lasagna noodles, but they aren't my favorite!)

In the small bowl, add the ricotta, egg, salt and pepper. Mix until well combined. Set aside.

To assemble the lasagna, spread 3/4 cup of butternut squash mixture over the bottom of a 9x13 inch baking dish. Place 5 of the cooked lasagna noodles on top, laying 4 vertically and 1 horizontally. Spread half of the ricotta cheese mixture on top of the noodles, followed by half of the roasted veggies, then top with ¾ cup shredded mozzarella. Next, add 1 heaping cup of the butternut squash mixture on top of the mozzarella and then sprinkle with 1/4 cup of parmesan cheese.

Repeat layers once more: adding remaining noodles (4 vertically & 1 horizontally), the rest of the ricotta cheese mixture, remaining roasted veggies, ¾ cup shredded mozzarella, then top with any remaining butternut squash sauce and 1/4 cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped basil or parsley. Cool for 15-20 minutes before cutting and serving. Serves 12.

Butternut squash lasagna made with roasted butternut squash, prosciutto, goats cheese, ricotta,&nbsp;and crispy sage leaves. A wintery, indulgent comfort food dish that'll keep you cozy all evening.

Butternut squash lasagna

2.2 lbs (1 kg) butternut squash

oregano

5.2 oz (150 grams) fontal (, cheese

8.8 oz (250 grams) ricotta cheese (,good quality)

1.7 oz (50 grams) butter

(600 ml) milk

tsp nutmeg

3.5 oz (100 grams) goats cheese (crumbly kind not soft)

3.5 oz (100 grams) prosciutto crudo

sage leaves

lasagna sheets enough

eggs

Preheat the oven to 180°C/350F/gas mark 4.

Remove the skin from the squash with a knife and roughly chop it into medium sized chunks. Add it to a large baking tray with the garlic cloves (skins still on), sprinkle over the oregano with a little salt and pepper and 1 tbsp of olive oil. Roast in the over for 30-35 minutes until soft and cooked through.

Meanwhile make the pasta or skip this step if using shop bough fresh lasagne sheets.

To make the pasta add the flour to a large mixing bowl or a large clean work surface and make a well in the middle. Crack the eggs into the well and whisk with a fork incorporating the flour slowly. Once the dough starts to come together begin kneading it with your hands.

Use extra flour as needed to dust the work surface and continue to knead the dough for 8-10 minutes until it’s very smooth. Cut the dough in half, if there are tiny air bubbles inside then it’s ready, if not continue kneading. Wrap the pasta dough in cling film and set aside.

Remove the squash from the oven and let it cool for 5 minutes. Squeeze the garlic out of their skins and mash the garlic and squash together with a fork. (If there is a lot of liquid try to drain as much as you can and avoid the liquid when adding it to the lasagna).

Next, grate the fontal or melting cheese of your choice and mix it with the ricotta in a bowl with half the nutmeg and a pinch of salt and pepper, set aside.

Making Fresh Pasta

Now make the white sauce, add the butter to a saucepan under a medium heat. Once melted, add the flour and stir into a paste. Cook the paste, stirring so it doesn’t burn for 1 minute then add half of the milk while whisking constantly to avoid any lumps.

Once the sauce starts to thicken add the other half of the milk and whisk again until thick and creamy. Add the parmesan, pinch of nutmeg, salt and pepper and stir, turn off the heat once the parmesan has melted and set aside.

Make The White Sauce

If using fresh home made pasta, roll it out at this point. You want pasta sheets long enough to fit your baking dish.

If using a pasta machine (easiest way) set the dial to the widest point (usually 0). Cut the pasta dough into 3 and feed the first piece through the machine. Fold one end of the pasta dough into the middle of the dough and the other end other that to create a third. Feed that through the machine once more. Repeat this 2-3 times then feed the dough through each number of the machine until you reach number 7 or 8 ( the dough should be nice and thin). Repeat this with all 3 pieces of dough.

Roll Out Pasta

Add a couple of spoonfuls of white sauce to the bottom of an oven proof baking dish and spread it out evenly. Next add a layer of pasta (either freshly made or fresh shop bough, cut to size). Add a spoonful of squash the spread it out over the pasta.

Next dot over some ricotta mixture, crumble a little goats cheese and tear over pieces of prosciutto. Finally drizzle over some more white sauce and spread it over the toppings. Repeat this until all the ingredients are used up, you should have at least&nbsp;5 or 6 layers. Make sure to keep a little extra white sauce for the final layer.

Cover the lasagna with tin foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes. Remove from the oven and let it rest for 5-10 minutes.

Finally fry the sage leaves in 1 tbsp of olive oil for a few seconds, drain on kitchen paper then garnish the lasagna, serve.

Assemble The lasagna

This is such a gorgeous lasagna! I love the flavors in this dish!

Girl, you had me at butternut! This is a marvelous twist on lasagna...and that crispy prosciutto  makes me want to dig in with two forks!

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