Ready to elevate your fall comfort food game? Dive into our Butternut Squash Spinach Lasagna, a cozy, plant-based twist on an Italian classic that's perfect for crisp autumn nights.
Halve squash and remove seeds (save them to make a quick snack). Either roast or steam the butternut quash (steaming vs. roasting = steamer saves 25 minutes, but roasting gives a deeper flavor).To Roast:Preheat Oven: Set oven to 425 ºF (220 ºC). Line a baking sheet with parchment paper.Place garlic on the sheet, top with squash, cut side down on top of garlic cloves and sage. Keep the skin on to facilitate mashing it later. Bake 30-40 minutes until tender.To Steam:Cut squash into ¾"-1" inch dice. Place in a large saucepan with the steamer basket, 1 cup water, and a lid. Steam for 15 minutes. Meanwhile, in the same saucepan where you will cook the veggies, cook the garlic with the skin on with a teaspoon of olive oil, then remove them, let cool, peel, and reserve.
Make fillings
Sauté Veggies: In a large saucepan, sauté leeks- in olive oil until soft. Add minced garlic, chopped mushrooms, then spinach. Wait until it dries out, and add the mozzarella (or bechamel), nutritional yeast, salt, and pepper. Cook until tender and creamy, 2-3 minutes.
Blend Sauce: In a blender, combine 2 cups of cooked squash, cooked garlic, mozzarella,(or bechamel), nutritional yeast, sage leaves, salt, and water. Blend until smooth.
Assemble & Bake
Lower Oven Temp if you roasted the squash, otherwise, preheat oven to 350 ºF (177 ºC).
Assemble: In a 9 x 13-inch dish, layer sauce, noodles, and spinach mushroom filling—repeat layers. Sprinkle optional parmesan cheese.
Bake: At 350 ºF (177 ºC), bake lasagna for 30 minutes until the top is slightly dry. Set the grill function for the last 2 minutes to give the lasagna a golden finish.
Cool & Serve: Remove from oven and let cool for 5-10 mins. Garnish with basil and vegan parmesan.
Video
Notes
To store leftovers:Cool Down: Allow the lasagna to cool to room temperature.Wrap It Up: Cover the lasagna dish tightly with plastic wrap or transfer individual slices to airtight containers.Fridge Time: Store in the fridge for up to 4-5 days.