Vegan Butternut Squash And Spinach Lasagna Recipes

BUTTERNUT SQUASH AND SPINACH LASAGNA {VEGAN}

Steps:

• Cut the ends off of the squash and slice in half length-wise, scraping out the seeds. You can use all Butternut, but I was fortunate to have a selection to choose from and found this Kabocha squash. It's a Japanese squash grown in California and Mexico. A little darker and richer tasting flesh. It is a bit tougher to cut, so use a very sharp knife and some caution :)
• Using a small amount of vegetable oil, brush the flesh side of each of the halves and season with salt and pepper. Place flesh side up on a foil lined baking sheet and roast for about an hour or until tender at 425 degrees. Cool enough to handle and scoop the flesh into a bowl. Mash it with a fork. This can be done a day in advance.
• In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan and a pinch of nutmeg, whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
• In a bowl, combine the ricotta, parmesan, almond milk and parsley. Set aside.
• In a separate bowl, combine the panko, parmesan and melted margarine. Set aside.
• In the dried pasta section, you can sometimes find these pasta sheets.
• These are spinach. If you cannot find the sheets, you can also use the standard dried noodles. ***Be sure to read the ingredients as many lasagna noodles contain eggs*** In a pan filled with warm water, stack and soak the sheets for a few minutes until pliable (not too long or they will stick together).
• Preheat the oven to 400 degrees.
• To assemble, place some of the white sauce on the bottom of an 8x8 pan and one sheet of the pasta.
• Using an offset spatula, add half of the squash and spread evenly. Top with another sheet of pasta.
• Top this sheet with half the ricotta mixture and spread evenly. Add the fresh spinach leaves.
• Top with the white sauce.
• Add another lasagna sheet and top with the butternut mixture and follow with another sheet of lasagna.
• Add the remaining ricotta mixture, some of the remaining white sauce and top with the breadcrumb mixture.
• Reserve the leftover white sauce for serving later.
• Cover with foil and bake for 40-45 minutes or until cooked and bubbly.
• Cool slightly and add fresh thyme leaves to garnish, if desired.
• Serve with remaining white sauce.
• This recipe makes 6 large pieces or 9 smaller pieces.

VEGAN BUTTERNUT SQUASH AND SPINACH LASAGNA

Steps:

• Directions
• Preheat oven to 350°
• Fill a large stock pot with boiling salted water.
• Peel neck of butternut squash with potato peeler. Remove the neck from the bulb. Cut the neck in half lengthwise and slice into thin half moons 1/4 inch thick. The bulb should then be sliced in half, remove seeds and drizzle cut side with 1 tablespoon of olive oil sprinkle with salt and pepper. Let roast cut side up for 1 hour until meat is tender. Let cool slightly so you can touch and remove meat from the skin, rough chop the meat and save for the marinara.
• While the bulb is cooking blanch the butternut squash necks in boiling salted water for 3 minutes until tender. Place in a large bowl with salt and ice water to stop cooking of squash.
• In a large saute pan add butter and onions and on medium heat let caramelize for 20-25 minutes stirring often. Add salt to taste. The onions should turn golden to reach full caramelizing. Add Spinach and sauté for 5-8 minutes until all spinach is cooked down. Drain off any liquid and reserve into a bowl for lasagna assembly.
• In a large sauce pot on medium high heat add 1 tablespoon of olive oil, rosemary and thyme stems with leaves and sauté in oil for 1-2 minutes. Add onions and sauté for 5-10 minutes until glistening. Remove thyme and rosemary stems and add minced garlic and sauté for 1-2 minutes. Add remaining ingredients except the vinegar and nutritional yeast. Bring pot of marinara to boil and reduce to a simmer on medium heat for 20 minutes stirring occasionally. Taste for seasoning and add salt and pepper. Use a hand held immersion blender to smooth marinara this will bring the color more orange with the blended butternut squash. Add a splash of red wine vinegar for seasoning and nutritional yeast for seasoning.
• In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta.
• Lay the next layer of pasta and spread all spinach and onion mixture. Lay the next layer of pasta and do the 2nd half of ricotta and butternut squash half moons. Lay the last layer of pasta on top of butternut and pour generously with marinara. Place sage leaves on top of marinara.
• When ready to eat, roast in oven at 350° for 35-45 minutes. Enjoy with a glass of Sangiovese wine and admire your hard work!

SQUASH AND SPINACH LASAGNA

Steps:

• Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
• Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
• Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
• Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
• Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.