VEGAN BUTTERNUT SQUASH LASAGNA
This vegan butternut squash lasagna is the ultimate comfort food! It's made with a creamy butternut squash sauce, vegan ricotta and a spinach mushroom filling. Perfect for a fall/winter dinner or a holiday main dish.
Provided by Lexi
Categories Pasta
Time 1h45m
Number Of Ingredients 28
Steps:
- Preheat oven to 375˚F.
- Peel squash and dice into 1-inch cubes. Toss with olive oil and diced onion. In a small bowl, stir together the Italian seasoning, 1 tsp salt, sage, and pepper. Toss well with squash mixture. Transfer to parchment paper-lined baking sheet and roast for 25 minutes. After 25 minutes, stir in garlic and roast for additional 10 minutes, until squash is tender.
- Meanwhile, make the mushroom filling. Add olive oil to a large skillet over medium heat. Add onions and sauté for 5 minutes, then stir in garlic and cook for additional 2-3 minutes. Increase heat to medium high, add mushrooms and wine, cooking until wine reduces and mushrooms soften. Add in kale, salt and pepper and cook until the kale is wilted. Set aside.
- Stir together ricotta, milk, salt, Italian seasoning, garlic powder, pepper, parmesan, and mozzarella.
- Cook lasagna noodles according to package directions.
- Add squash to a high speed blender with milk, white wine vinegar, and ¼-½ tsp more of salt. Blend until smooth and creamy.
- Coat the bottom of a 9 x 13 baking dish with sauce (just enough to coat the bottom). Layer the lasagna noodles on top of the sauce. Evenly spread half of the ricotta mixture on top of the noodles, top with some sauce, and then half of the mushroom/kale mixture. Repeat (noodles, ricotta, sauce, mushrooms). Top with more noodles, sauce, and generous layer of vegan mozzarella cheese.
- Cover lasagna tightly with aluminum foil. Bake covered for 40 minutes. Uncover and bake for an additional 5-10 minutes. Remove from the oven and let cool for 20 minutes. Slice and enjoy!
Nutrition Facts : Calories 395 calories, Sugar 3.9 g, Sodium 1187.6 mg, Fat 25.8 g, SaturatedFat 8.7 g, TransFat 0 g, Carbohydrate 35.5 g, Fiber 5.4 g, Protein 7.2 g, Cholesterol 0 mg
BUTTERNUT SQUASH LASAGNA
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
- Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
- Position the rack in the center of the oven and preheat to 375 degrees F.
- Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
- Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA
My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each recipe and came up with this one. I originally made it in a 9x9 inch pan so I'm not completely certain about the following measurements. One serving is 1/4 of a 9x9 inch pan and has about 300 calories.
Provided by HocoRuco
Categories Pumpkin
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Components.
- Butternut Squash.
- Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
- Squash "Marinara".
- Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
- Ricotta Mixture.
- Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
- Cream Sauce.
- In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
- Assembly and cooking.
- Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
- Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.
BUTTERNUT SQUASH LASAGNA
Lasagna, with its delicious layers, can take a while to put together, but it's always worth it! This warm vegetarian version is a comfy dinner any day of the week.
Provided by rachaefia
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Place squash, cut-side up, on the prepared baking sheet. Cover squash with aluminum foil.
- Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
- Heat 1 1/2 teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic in the hot oil until mushrooms are tender, 5 to 10 minutes. Remove skillet from heat.
- Heat remaining 1 1/2 teaspoons olive oil in a separate skillet over medium heat; cook and stir onion in the hot oil until softened, about 5 minutes. Add spinach to onion; cook until spinach is heated through, 3 to 5 minutes. Remove skillet from heat.
- Heat 6 cups milk in a 5-quart saucepan over medium heat; cook and stir until milk is simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; stir into simmering milk. Bring milk mixture to just under a boil, stirring constantly with a wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes; remove pot from heat.
- Whisk 1 1/2 cups Parmesan cheese, honey, nutmeg, sage, salt, and pepper into sauce until smooth. Cover pot with a lid and keep warm over low heat.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Reduce oven temperature to 375 degrees F (190 degrees C).
- Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Stir ginger, salt, and pepper into mashed butternut squash.
- Spoon about 1 cup white sauce into the bottom of a 9x13-inch baking dish; arrange a layer of noodles atop white sauce. Layer 1/2 butternut squash mixture, 1/5 remaining white sauce, noodles, spinach mixture, 1/5 white sauce, noodles, 1/2 the mozzarella cheese, mushroom mixture, 1/5 white sauce, noodles, remaining 1/2 butternut squash mixture, 1/5 the white sauce, remaining noodles, remaining 1/5 white sauce, remaining mozzarella cheese, 1/2 cup Parmesan cheese, respectively. Cover dish with aluminum foil and place dish on a baking sheet.
- Bake in the preheated oven for 30 minutes. Remove cover and bake until bubbling and cheese is browned, about 15 more minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 399.7 calories, Carbohydrate 53.8 g, Cholesterol 35.2 mg, Fat 11.9 g, Fiber 4.1 g, Protein 21.8 g, SaturatedFat 6.4 g, Sodium 403.6 mg, Sugar 12.4 g
VEGETARIAN BUTTERNUT SQUASH LASAGNA
This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a large sauce pan heat oil over medium heat and add the onion& garlic.
- Cool until the onion is turning LIGHT brown.
- Remove from heat and add the honey and mashed squash.
- Stir well.
- Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
- Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
- Bake in a 350 degree oven for 35-45 minutes.
- To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
- Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.
More about "vegan butternut squash lasagna food"
VEGAN BUTTERNUT SQUASH LASAGNA WITH BéCHAMEL SAUCE
From mydarlingvegan.com
4.8/5 (9)Total Time 1 hr 30 minsCategory Main Course, Main DishCalories 310 per serving
- To prepare the butternut squash: Preheat the oven to 425. Slice the butternut squash in half, lengthwise. Drizzle with 1 tablespoon of olive oil, sprinkle with garlic, sage, allspice, and salt. Flip the squash over so that the inside is face-down on the baking sheet and bake for 40 minutes, until very tender.
- Heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until the mixture is smooth and golden-brown. In another pot, bring milk, minced garlic, nutmeg, and salt to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.
- In a 9x13 baking dish, pour a small amount of Bechamel Sauce on the bottom and spread evenly.
VEGAN BUTTERNUT SQUASH LASAGNA | AMBITIOUS KITCHEN
From ambitiouskitchen.com
4.8/5 (6)Calories 210 per servingTotal Time 2 hrs
- First roast your butternut squash: preheat oven to 375 degrees. Cut ends off of butternut squash, then cut in half lengthwise and scoop out the seeds. Drizzle butternut squash with a little oil and season with salt and pepper. Place flesh side down on a baking sheet lined with parchment paper. Roast for 45 minutes to 1 hour, or until squash is extremely fork tender. Allow squash to cool until you are able to scoop out the flesh.
- Scoop out the roasted flesh of butternut squash and transfer to a blender or bowl of a food processor. Add milk, maple syrup, salt, cinnamon, nutmeg, allspice and freshly ground black pepper. Blend/process until smooth. Set aside.
- Next, make your vegan tofu ricotta by adding crumbled Nasoya organic extra firm tofu, garlic cloves, warm water, tahini, lemon juice, salt and pepper to the bowl of a food processor or high powered blender. Blend until smooth and well combined. The sauce should be similar to the consistency of a drinkable smoothie or a very creamy alfredo sauce. If it isn’t, add ¼ cup more water and blend again. Taste and adjust seasonings as necessary. Set aside.
- Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes or until al dente, then drain. Immediately out noodles flat on an well-oiled baking sheet or cutting board so you can easily assemble the lasagna when ready and to prevent sticking. 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. (You can also use no cook lasagna noodles, but they aren't my favorite!)
VEGAN BUTTERNUT SQUASH LASAGNA WITH CARAMELIZED ONION
From veganricha.com
5/5 (8)Total Time 1 hr 40 minsCategory Main CourseCalories 314 per serving
BUTTERNUT SQUASH AND SPINACH LASAGNA (GF, DF OPTIONS)
From whatmollymade.com
10 BEST VEGAN BUTTERNUT SQUASH RECIPES - YUMMLY
From yummly.com
VEGAN VEGGIE LASAGNA RECIPE - THERESCIPES.INFO
From therecipes.info
VEGAN MUSHROOM BUTTERNUT SQUASH LASAGNA - VERY VEGAN RECIPES
From veryveganrecipes.com
BUTTERNUT SQUASH & SWISS CHARD LASAGNA - VEGKITCHEN
From vegkitchen.com
VEGAN LASAGNA WITH TOFU RICOTTA - RAINBOW PLANT LIFE
From rainbowplantlife.com
VEGAN WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH AND SPINACH
From today.com
BUTTERNUT SQUASH LASAGNA IS A VEGAN HOLIDAY SHOW-STOPPER
From vegetariantimes.com
VEGAN BUTTERNUT SQUASH LASAGNA ROLL-UPS - VEGGIES DON'T BITE
From veggiesdontbite.com
BUTTERNUT SQUASH LASAGNA {WFPB + GF + OIL FREE} - PLANT CRAFT
From rachelcarr.com
BUTTERNUT SQUASH LASAGNA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
BUTTERNUT SQUASH VEGAN LASAGNA BY CHEF AHKI | CLEO TV
From mycleo.tv
BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE - FEASTING AT HOME
From feastingathome.com
THE BEST VEGAN LASAGNA RECIPE - LOVING IT VEGAN
From lovingitvegan.com
BEST VEGAN LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
BUTTERNUT SQUASH AND SAGE LASAGNA - VEGANUARY
From veganuary.com
VEGAN BUTTERNUT SQUASH LASAGNA ROLL-UPS | FORKS OVER KNIVES
From forksoverknives.com
BUTTERNUT SQUASH AND TOFU RICOTTA LASAGNA [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
BUTTERNUT SQUASH LASAGNA [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
BUTTERNUT SQUASH LASAGNA RECIPE - VEGETARIAN COMFORT FOOD
From momfoodie.com
VEGAN BUTTERNUT SQUASH AND KALE LASAGNA - MAKING THYME FOR …
From makingthymeforhealth.com
VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA - PLANTED TABLE
From plantedtable.com
VEGAN LASAGNE - BUTTERNUT SQUASH & CREAMY PESTO - THE VEG SPACE
From thevegspace.co.uk
THE BEST VEGAN LASAGNA - CONNOISSEURUS VEG
From connoisseurusveg.com
THE BEST VEGAN LASAGNA RECIPE WITH BUTTERNUT SQUASH
From simplyquinoa.com
VEGAN BUTTERNUT SQUASH LASAGNA WITH A BASIL CASHEW CREAM SAUCE
From fitlivingeats.com
BUTTERNUT SQUASH AND SPINACH LASAGNA - JULIA'S ALBUM
From juliasalbum.com
BUTTERNUT SQUASH LASAGNA {KETO, LOW CARB, GLUTEN FREE}
From urbancavewoman.com
COZY ROASTED VEGETABLE BUTTERNUT SQUASH LASAGNA - AMBITIOUS …
From ambitiouskitchen.com
GLUTEN-FREE BUTTERNUT SQUASH LASAGNA WITH PESTO (PALEO, WHOLE30, …
From foodbymars.com
BUTTERNUT SQUASH LASAGNA (VEGAN, GF OPTIONAL) | MINIMALIST BAKER …
From youtube.com
BUTTERNUT SQUASH LASAGNA | VANILLA AND BEAN
From vanillaandbean.com
BUTTERNUT SQUASH VEGETARIAN LASAGNA - HEALTHY WORLD CUISINE
From hwcmagazine.com
BEST VEGAN BUTTERNUT SQUASH RECIPES ~ VEGGIE INSPIRED
From veggieinspired.com
BUTTERNUT SQUASH AND SPINACH LASAGNA {VEGAN} - THEVEGLIFE
From theveglife.com
BUTTERNUT SQUASH LASAGNA (LACTOSE FREE AND VEGAN!)
From greensnchocolate.com
THE ULTIMATE VEGETABLE VEGAN LASAGNA - THE SIMPLE VEGANISTA
From simple-veganista.com
VEGAN BUTTERNUT SQUASH RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGAN BUTTERNUT SQUASH LASAGNA – MAMA WENT VEGAN
From mamawentvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love