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.
ROASTED BUTTERNUT SQUASH LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Make the vegetables: Preheat the oven to 425 degrees F. Toss the squash with 1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion with the remaining 1 tablespoon olive oil on a separate baking sheet; season with salt. Roast, rotating the baking sheets once, until the vegetables are tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 degrees F.
- Meanwhile, make the bechamel: Melt the butter in a medium saucepan over medium heat. Add the sage and cook 1 minute. Whisk in the flour until smooth; cook, whisking, until the flour is lightly golden but not brown, about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in the nutmeg.
- Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the cheeses and the flour in a bowl; set aside 1/2 cup for topping. Evenly coat the bottom of the dish with 1/2 cup of the bechamel. Lay 3 noodles side by side on top. Cover with one-third of the remaining bechamel. Sprinkle with half of the remaining cheese mixture, then top with half of the vegetable mixture. Arrange 3 more noodles on top and repeat the layers (bechamel, cheese, vegetables). Top with the remaining 3 noodles, then cover with the remaining bechamel; sprinkle with the reserved 1/2 cup cheese.
- Loosely cover the dish with foil and bake until bubbly, about 45 minutes. Turn on the broiler. Uncover the lasagna and broil until browned, about 2 minutes. Let stand 15 minutes before serving.
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.
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
VEGGIE LASAGNE
Roast sweet potato, peppers, courgette and spinach combine to make this easy veggie lasagne. We really do think this is the best vegetable lasagne recipe we've ever tried. Each serving provides 602 kcal, 21g protein, 60g carbohydrate (of which 19g sugars), 29g fat (of which 15g saturates), 7g fibre and 1.3g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Put the peppers, courgette and sweet potato into a large baking tray. Drizzle with 2 tablespoons of the oil, season with salt and pepper and toss together.
- Roast for 30 minutes, or until softened and lightly browned.
- While the vegetables are roasting, heat the remaining oil in a large saucepan and gently fry the onion for 5 minutes, stirring regularly.
- Add the chilli and garlic and cook for a few seconds more. Stir in the tomatoes, Italian seasoning (or dried oregano) and crumbled stock cube. Pour over the water and bring to a gentle simmer. Cook for 10 minutes, stirring regularly. Set aside.
- For the cheese sauce, put the flour, butter and milk in a large saucepan and place over a medium heat. Whisk constantly with a large metal whisk until the sauce is thickened and smooth. (Use a silicone covered whisk if cooking in a non-stick pan.) Stir in roughly two-thirds of the cheeses and season to taste.
- Take the vegetables out of the oven and add to the pan with the tomato sauce. Stir in the spinach and cook together for 3 minutes. Season with salt and lots of ground black pepper.
- Spoon a third of the vegetable mixture over the base of a 2½ -3 litre/4½-5¼ pint ovenproof lasagne dish and cover with a single layer of lasagne. Top with another third of the vegetable mixture (don't worry if it doesn't cover evenly) and a second layer of lasagne.
- Pour over just under half of the cheese sauce and very gently top with the remaining vegetable mixture. Finish with a final layer of lasagne and the rest of the cheese sauce. Sprinkle the reserved cheese over the top.
- Bake for 35-40 minutes, or until the pasta has softened and the topping is golden brown and bubbling. Stand for 5 minutes before cutting to allow the filling to settle.
Nutrition Facts : Calories 602kcal, Carbohydrate 60g, Fat 29g, Fiber 7g, Protein 21g, SaturatedFat 15g, Sugar 19g
BUTTERNUT SQUASH & SPINACH LASAGNA
This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
Provided by Joy Howard
Categories Healthy Vegetarian Pasta Recipes
Time 2h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
- Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
- Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
- Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
- To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.
Nutrition Facts : Calories 314 calories, Carbohydrate 29 g, Cholesterol 43 mg, Fat 16 g, Fiber 3 g, Protein 16 g, SaturatedFat 9 g, Sodium 449 mg, Sugar 4 g
VEGGIE BUTTERNUT SQUASH LASAGNA
Provided by Claudia Gomez
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Prepare a butternut squash puree using a food processor and roasted or boiled butternut squash.
- Pour your butternut puree into a large mixing bowl.
- Mix in ricotta cheese, milk, salt, and nutmeg until you have a deliciously creamy texture and taste.
- Place spinach, ricotta cheese, mozzarella cheese, minced garlic, and salt and pepper into a large mixing bowl.
- Mix all of the ingredients together thoroughly.
- Add more cheese, or salt and pepper to taste.
- Start your vegetarian lasagna recipe by preheating your oven to 375 °F.
- Prepare your homemade or dried pasta. Boil the pasta sheets in water on the stovetop, and then rinse them thoroughly in cold water before leaving them to drain on the side.
- Prepare your butternut and spinach fillings (see further instructions below), and then prepare a 9 x 13-inch casserole or baking dish for the lasagna.
- Apply a light layer of oil to the bottom and sides of the baking dish. Evenly spread the first layer of butternut squash filling in the bottom. Add a light layer of mozzarella cheese and a layer of cooked pasta sheets.
- Evenly spread a thick layer of spinach filling over the first layer of pasta sheets, followed by a light layer of mozzarella cheese, and then the second layer of pasta sheets.
- Add another layer of butternut squash filling and another light layer of mozzarella cheese. Add one more layer of cooked pasta sheets.
- Add the rest of your spinach filling in an even layer, top with more mozzarella cheese, and then add one last layer of cooked pasta sheets.
- Layer on the remaining butternut squash and any leftover spinach filling, then cover the top layer with mozzarella cheese, parmesan cheese, and finish it off with Italian herbs, paprika, and basil for seasoning!
- Place your assembled lasagna in the oven to bake for at least 30 min. Keep the dish covered in tin foil.
- After 30 min, remove the covering and allow the vegetarian lasagna to bake for a further 10 min until the cheese on top is crispy, golden-brown!
- Remove from the oven, leave to stand for 10 min, and then serve up to your hungry family and friends!
Nutrition Facts : ServingSize 8
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
This recipe is courtesy of Giada De Laurentiis. It's especially popular with vegetarian guests... but a hit with carnivores too. There's no red sauce... it's entirely different from traditional lasagna... but oh so good! 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 Seamouse
Categories One Dish Meal
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 321.8, Fat 20.4, SaturatedFat 11.4, Cholesterol 72.3, Sodium 522.1, Carbohydrate 21.4, Fiber 2, Sugar 9, Protein 14.7
BUTTERNUT SQUASH AND SPINACH LASAGNA
Delicious vegetarian lasagna recipe that uses vegetables (butternut squash, spinach), and three cheeses (Ricotta, Mozzarella, and Parmesan)! Perfect as a veggie main dish for every day. Healthier version of lasagna. Also, a great holiday recipe for Thanksgiving or Christmas!
Provided by Julia
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 F.
Nutrition Facts : Calories 401 kcal, Carbohydrate 35 g, Protein 23 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 64 mg, Sodium 549 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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BUTTERNUT SQUASH AND MUSHROOM LASAGNA RECIPE | BON APPéTIT
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- Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes.
- Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes.
- Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.
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VEGETARIAN LASAGNA WITH BUTTERNUT SQUASH - RECIPES
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Servings 2Total Time 1 hr 15 minsCategory DinnerPublished 2017-03-23
- Arrange pieces of butternut squash on a baking tray. Drizzle olive oil on top and season with salt. Roast in the oven for 15 minutes, or until tender. Let cool.
- Add ricotta to a bowl. Grate in pecorino romano. Season with salt and fresh ground pepper to taste.
BUTTERNUT SQUASH VEGETARIAN LASAGNA - HEALTHY WORLD …
From hwcmagazine.com
4.8/5 (4)Total Time 1 hr 30 minsCategory Main CoursePublished 2018-11-06
- Assemble your butternut puree- Thaw your frozen cooked butternut squash puree or cubes in the microwave per directions. Place in a food processor with sage, olive oil, salt and pepper to taste and garlic powder. Blend until creamy smooth. Set aside
- In a frying pan add olive oil and sliced onions and saute until golden brown. Add mushrooms and salt and pepper and cook until tender and slightly golden about 5 minutes. Set aside.
- In a medium bowl add ricotta, mozzarella, parmesan, egg, salt and pepper, Sicilian spice blend and if desired a dash of red pepper flakes. Mix well. Set aside
BUTTERNUT SQUASH LASAGNA RECIPE - VEGETARIAN COMFORT FOOD
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- Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
HEALTHY BUTTERNUT SQUASH LASAGNA RECIPE, VEGETARIAN ...
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- Spread squash on baking sheet. Drizzle with oil and season with rosemary, salt and pepper. Mix well.
- Bake 10 minutes, stir, then bake additional 10 minutes, or until tender and edges start to brown.
BUTTERNUT LASAGNA WITH MUSHROOMS AND SAGE - FEASTING AT HOME
From feastingathome.com
- . Preheat oven to 425 F. Cut butternut squash in half, scoop out the seeds and place open side down on a parchment-lined baking sheet. Place sliced onion next to it and drizzle it with a little olive oil. Roast until fork-tender, about 30-40 minutes. Let cool. You could do this a day before or cook whole in an instant pot for 22 minutes.
- In a large skillet, heat the oil or butter. Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, sage and pepper. Cook until garlic is fragrant, about 2-3 more minutes, turn the heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper. You could also add a little truffle oil. You could make this 1-3 days ahead and refrigerate.
VEGAN BUTTERNUT SQUASH LASAGNA - AMBITIOUS KITCHEN
From ambitiouskitchen.com
- 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.
BUTTERNUT SQUASH LASAGNA | EASY VEGETARIAN FREEZER RECIPE
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- In a medium bowl, add 1/2 cup Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper to ricotta cheese and mix well. Set aside.
- In mixing bowl, add remaining salt, pepper, and sage to squash. Beat for approximately 20-30 seconds until well blended.
- Assemble lasagna. Coat a square 8x8" baking dish with cooking spray, then start by placing 2 noodles in the bottom of the dish. Cover noodles with half of squash mixture, then add 2 more noodles. Divide ricotta mixture in half and add layer of ricotta over noodles, then add 2 more noodles and repeat layers until the second ricotta layer is at the top. Cover ricotta with mozzarella cheese and remaining Parmesan cheese.
BUTTERNUT SQUASH VEGETARIAN LASAGNA - A SIMPLE TWEAK
From asimpletweak.com
- Preheat oven to 475 degrees and proceed to cut and peel the butternut squash into small cubes
- Place the squash on a baking sheet and season with olive oil, salt, pepper, garlic cloves and thyme (I used dry but you can use fresh too) Roast the butternut squash for about 15 minutes or until tender enough for mashing You can either mash the butternut squash with a fork to have some texture or you can use a food processor or even a blender to make a puree. I like texture so I decided to mash them with a fork :)
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THE BEST VEGAN LASAGNA RECIPE WITH BUTTERNUT SQUASH ...
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VEGAN BUTTERNUT SQUASH LASAGNA WITH BéCHAMEL SAUCE
From mydarlingvegan.com
- 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.
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