Comments

  1. Hi,
    Great recipe!
    from some reason the lasagna sheets didn’t cook. the rest of the dish came out beautiful! is there any way of saving the dish and make the lasagna sheets cook?
    thanks, Iris

    • Hi Iris,

      Yes, it is one of my favorite comfort food recipe! 🙂
      You can try covering it with foil again and pop it back in the oven for another 15 minutes. Depending on what brand of lasagne sheets you bought or the type of oven, you can try half cooking the lasagne sheets first in your next attempt.

      Good luck and let me know how it went!: )

  2. Hello! My daughter and I are very excited to make this dish tonight but I have a question… I am anticipating leftovers and I read somewhere that reheating spinach is bad for us. Do you know if that’s true and if so, does that mean we have to eat all of this in one sitting? Thanks and we’re very excited to try this! I’m going to go try and hunt down some vegan gluten free lasagna sheets from the health food store now 🙂

    • Hi Laura,

      Thanks for your email and for trying out the recipe. Its one of my favorite! : )
      I’ve never heard of that one! I know reheating vegetables in general too many times does destroy some of it’s nutrients but from a safety point of view, I would normally freeze any leftovers if I know I won’t be eating it for the next couple of days. If you are going to have it the next day, reheating it is fine.
      If you have trouble finding gluten free lasagne sheets, I’ve provided a amazon link that you can order some online.

      Enjoy!

      Korie

    • Hi Loretta

      Thanks for trying out the recipe. I normally like it nice and crispy on top but if you prefer otherwise, you can try using less (1 cup).

      Korie

  3. My grandchildren are allergic to cashews & other tree nuts & peanuts. Is there something else (non-dairy) I can substitute for the cashew cheese?

    • Hi Patrice,

      Thanks for visiting and special thanks for giving the butternut squash and spinach lasagna a try!

      You may substitute the cashew cheese with the same amount of vegan cream cheese, such as this one from the Tofutti brand. It is available in the major grocery stores such as Sprouts, Whole Foods, etc.

      You could also use the Daiya Plain Cream Cheese, which you could order from http://www.amazon.com.

      Hope that helps.

      Korie

    • Hi Leslie,
      Yes you can use the oven baked lasagna noodles and adjust the time according to the instructions. I like to precook them to make sure they are fully cooked.

      Enjoy!

      Korie

  4. Can I make this ahead of time and when ready to cook it is will put bread crumbs on. Was thinking of putting it together Saturday night but not cooking games till Monday night.

    • Hi Linda

      Yes you can prepare it ahead of time and add the bread crumbs just before placing it in the oven. I’ve tried it before and it works well.
      Thanks for trying the recipe!
      Korie

  5. Hi I am making this tonight. I am confused by your photo showing a square pan, not 9×13. Did you use two square pans? I will use my normal lasagna pan, just wondered. Also I was shocked that my barilla no bake lasagna noodles contain eggs. I trashed them and found Vegan ones . I never realized that. This looks delicious! Thank you for the recipe.

    • Hi Julie
      Thanks for trying out my recipe. Yes I did use two square pans. You can also use 1 9 x 13. Some lasagna noodles do contain eggs so if you want a vegan type you must always look at the ingredient list.
      Hope you enjoyed the lasagna!

      Korie : )

  6. Hi! I’m excited to try your recipe! This is probably a silly question but how do you pre-cook your oven ready lasagne sheets? Do you boil them? Or bake them? I’ve never used oven ready ones before and it seems weird to precook them but I saw another comment about them not cooking all the way through so I’m guessing this solves that problem? Thanks for your help!

    • Hi Hallie,

      Thank-you for your comments. The labels of most oven ready lasagna sheets claim they don’t need to be pre-cooked, but I find them a bit hard and dry to my liking. I get better results every time I pre-cook the lasagna sheets by boiling them in a pot of water for about 7 minutes. Give that a try and let me know how it turns out 🙂

      Korie

    • Hi,

      I like to use any type of roasted vegetable in lasagna. Here are a few of my favorites…

      Roasted eggplant with cashew cheese (vegan)
      Mixed roasted veggies (zucchini, mushrooms, cauliflower, butternut squash)
      Roasted sweet potatoes with potatoes
      Pine nuts on top

      Hope you will find a combination that you like.

      Korie

      Enjoy!: )

Hide Menu