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Food Monster - Recipes

Butternut Squash Lasagna [Vegan]

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Celebrate seasonal squash with this protein-packed butternut squash and spinach lasagna made from scratch with wholesome ingredients! Layers of butternut squash purée are sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko. This layered pasta dish is so rich and creamy, you won’t believe it’s vegan.

Butternut Squash Lasagna [Vegan]

Ingredients

For the Butternut Squash Filling:

  • 1 tablespoon oil
  • 1/2 of 1 butternut squash, diced
  • 1 14-ounce can of chickpeas, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon mushroom seasoning or vegetable bouillon
  • A pinch of fresh or dry thyme
  • A pinch of pepper
  • 1/2 cup water
  • 1/2 cup cashew or almond milk

For the Spinach and Filling:

  • 2 cups of cashew cheese
  • 2 cups of fresh baby spinach or 1 cup of frozen spinach
  • 1/2 teaspoon salt
  • A pinch of pepper

For Assembly:

  • 1 9-ounce package of oven ready lasagna sheets (pre-cooked for 7 minutes)
  • 2 cups of panko bread crumbs
  • A pinch of fresh or dry thyme
  • A pinch of salt

Preparation

  1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes.
  2. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
  3. Transfer into food processor. Add cashew or almond milk and blend until smooth.
  4. Pre-heat oven to 400 °F (200 °C).
  5. In a bowl, add all spinach filling ingredients together, mix well and set aside. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.Add ⅓ butternut squash filling and spread on the bottom of baking dish.
  6. Add lasagna sheets and spread half spinach filling on top.Spread another layer (1/3) of butternut squash filling.
    Add another layer of lasagna sheets and spread other half of spinach filling on top.Layer again with lasagna sheets.
  7. Spread the final layer (1/3) of butternut squash filling. Sprinkle with panko, a pinch of salt and some thyme.
  8. Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes.

Nutritional Information

Total Calories: 2993 | Total Carbs: 619 g | Total Fat: 70 g | Total Protein: 92 g | Total Sodium: 5528 g | Total Sugar: 10 g

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AUTHOR & RECIPE DETAILS


photo

Asian and American comfort food made vegan using fresh, simple ingredients. Hi! I'm Korie. Come join me to create delicious vegetarian meals to CRAVE for. Using simple and fresh ingredients, it's real quick and easy.


 

 

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25 comments on “Butternut Squash Lasagna [Vegan]”

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deb
2 Months Ago

I made the vegan cheese, but i used regular coconut oil. It was ok, but I don\'t like the taste of nutritional yeast. I am a new vegan, so I guess I\'m getting used to the transition. It was ok, but not a winner for me. Easy to make however. What could i sub for the vegan cheese? sorry to say, I won\'t make it again.


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Andrea Nidelva
6 Months Ago

Stephanie Hendricks


Reply
Elizabeth Baldes
6 Months Ago

Cynthia Cruz Yum!!


Reply
Robin Marshall
6 Months Ago

did anyone look at the calorie and slat content hopefully that is a typo!


Reply
Char Olson
6 Months Ago

Amara


Reply
Amy Montgomery Marie
6 Months Ago

Ashlee Hamm Gina Bukumirich Samantha Peoples


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Macy Brooks
6 Months Ago

Bryan Darden


Reply
Wendy Hardy
6 Months Ago

Michelle Holmes


Reply
Tess Young
6 Months Ago

Jacquelyn Bouché this for Christmas dinner ?


Reply
Hilary Gostling
6 Months Ago

I’m not vegan, but wow - this looks delicious! (I’d really like to try this, you too, Jan Smith?)


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