Butternut Squash and Spinach Lasagna
Totally vegan, protein packed butternut squash and spinach lasagna made from scratch with wholesome ingredients! So rich and creamy, you won’t believe it’s vegan!
Ingredients
Butternut Squash Filling:
- 1 tablespoon oil
- 14 oz 400 g or half butternut squash (diced ½ inch or 1.5 cm thick)
- 4 oz 115 g canned garbanzo beans (chickpeas), drained.
- ½ teaspoon salt
- ½ teaspoon mushroom seasoning or vegetable bouillon
- Pinch of fresh or dry thyme
- Pinch of pepper
- ½ cup water
- ½ cup cashew or almond milk
Spinach and Filling:
- 2 cups of cashew cheese
- 2 cups of fresh baby spinach or 1 cup or frozen spinach
- ½ teaspoon salt
- Pinch of pepper
Other:
- 9 oz 255 g oven ready lasagna sheets (pre-cooked for 7 minutes in boiling water)
- 2 cups of panko Japanese bread crumbs or gluten free panko
- Pinch of fresh or dry thyme
- Pinch of salt
Instructions
- In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes. 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.
- Transfer into food processor. Add cashew or almond milk and blend until smooth.
- Pre-heat oven to 400 °F (200 °C).
- 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.
- 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.
- Spread the final layer (1/3) of butternut squash filling.
- Sprinkle with panko, a pinch of salt and some thyme.
- Cover the baking dish with foil and bake for 30 min.
- Remove foil and bake additional 10 minutes.