This utterly comforting, delicious vegan lasagna layers earthy butternut squash seasoned with mushrooms and candy spices, leafy greens, pasta, and a creamy plant-based sage walnut sauce. This recipe for Butternut Squash Lasagna with Sage Walnut Sauce screams pure fall essence, although it’s scrumptious served at holidays and yr spherical, actually. I like to serve this vegan lasagna recipe for events and potlucks, as you may make it forward of time. With its attractive yellow-orange colours and vibrant flavors, this butternut squash lasagna is a real standout! Plus it’s filled with good vitamin! Make it gluten-free through the use of gluten-free pasta and substituting cornstarch as an alternative of flour within the sauce.
Butternut Squash Lasagna with Sage Walnut Sauce
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Diet: Vegan
Description
This wholesome, vegan Butternut Squash Lasagna with Sage Walnut Sauce is layered with earthy butternut squash cooked with mushrooms and candy spices, greens, and a creamy plant-based sage walnut sauce.
Butternut Squash Filling:
Vegan Lasagna:
- 9 sheets of lasagna
- 1 small head leafy greens (i.e., spinach, kale, dandelion greens, turnips greens), chopped (about 3 cups)
- 1/2 cup shredded plant-based cheese
- 2 tablespoons breadcrumbs
Sage Walnut Cream Sauce:
- 1 tablespoon further virgin olive oil
- ½ cup finely chopped walnuts
- 3 tablespoons finely chopped contemporary sage (or 1 tablespoon dried)
- ½ teaspoon salt (non-compulsory)
- 1/4 teaspoon black pepper
- ¼ teaspoon nutmeg
- 3 tablespoons all function flour
- 3 cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, akin to oat or soy)
Instructions
- To make Butternut Squash Filling: Split butternut squash in half, take away the seeds, slice into items, take away peels, and cube. Heat olive oil in a massive saucepan or Dutch Oven, and add squash, onion, and mushrooms, sautéing for 3 minutes over medium warmth. Add water, turmeric, cinnamon, nutmeg, cayenne, and salt (non-compulsory) and stir properly. Cover and cook dinner for about quarter-hour, stirring ceaselessly, till greens are tender. Remove from warmth and mix with an immersion blender till easy (alternately, switch in batches to a massive blender and mix till easy).
- Meanwhile, put together Sage Walnut Cream Sauce by heating olive oil in a medium pot over medium warmth. Add walnuts, sage, salt, black pepper, and nutmeg and sauté for 3 minutes. Add flour and cook dinner, stirring, for one further minute. Stir in plant-based milk and cook dinner, stirring with a whisk, till easy and thickened.
- Preheat oven to 375 F.
- To put together lasagna, place ½ cup of the Sage Walnut Cream Sauce on the backside of a 9×13-inch baking dish. Arrange 3 lasagna sheets over the squash. Add 1 cup of the chopped greens over the pasta. Cover with 1/3 of the butternut squash filling, and 1/3 of the remaining sage walnut cream sauce. Repeat the layers two extra instances (pasta, greens, butternut squash filling, and sage walnut cream sauce). Sprinkle with the plant-based cheese and breadcrumbs on the ultimate layer.
- Cover with foil and bake at 375 F for 35 minutes on high shelf. Remove foil and bake for 15-20 minutes, till golden on high and tender.
- Slice into squares. Makes 8 servings.
Notes
Make it gluten-free through the use of gluten-free pasta and substituting cornstarch as an alternative of flour within the sauce.
- Prep Time: half-hour
- Cook Time: 1 hour quarter-hour
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 5 g
- Sodium: 305 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 9 g
Keywords: butternut squash lasagna, vegan lasagna, vegan lasagna recipe
For extra plant-based lasagna recipes, try a few of my favorites right here:
Vegan Cauliflower Spinach Lasagna
Swiss Chard Pecan Lasagna
Vegan Baked Mediterranean Lasagna
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