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!
Layers of butternut squash puree sandwiched between tender baby spinach and creamy cashew cheese filling, and topped with crispy panko (Japanese bread crumbs)!
Butternut Squash And Spinach Lasagna
Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 6
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
Methods
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.
Notes
The mushroom seasoning can be found in most Asian grocery stores or you can use vegetable bouillon or vegetable stock cubes instead. For those who are allergic or do not like onions and garlic, use mushroom seasoning as the other two contains onions and garlic.