This fully comforting, delicious vegan lasagna layers earthy butternut squash seasoned with mushrooms and candy spices, leafy greens, pasta, and a creamy plant-based sage walnut sauce. This recipe for Butternut Squash Lasagna with Sage Walnut Sauce screams pure fall essence, although it’s scrumptious served at holidays and yr spherical, actually. I like to serve this vegan lasagna recipe for events and potlucks, as you can also make it forward of time. With its beautiful yellow-orange colours and vibrant flavors, this butternut squash lasagna is a real standout! Plus it’s full of good diet! Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as an alternative of flour within the sauce.

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Butternut Squash Lasagna with Sage Walnut Sauce

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  Creator: The Plant-Powered Dietitian
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  Complete Time: 2 hours
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  Yield: 8 servings 1x
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  Weight loss program: Vegan

Description

This wholesome, vegan Butternut Squash Lasagna with Sage Walnut Sauce is layered with earthy butternut squash cooked with mushrooms and candy spices, greens, and a creamy plant-based sage walnut sauce. 

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Butternut Squash Filling:

Sage Walnut Cream Sauce:

• 1 cup walnuts (will use some for Vegan Lasagna; see under)
• 2 tablespoons contemporary sage (or 1 tablespoon dried; will use some for Vegan Lasagna; see under)
• 1 tablespoon further virgin olive oil
• ½ teaspoon salt (elective)
• ¼ teaspoon white pepper
• ¼ teaspoon nutmeg
• 3 tablespoons all function flour
• 2 ½ cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, akin to oat or soy)

Vegan Lasagna:

• 9 sheets of lasagna
• 1 small bunch leafy greens (i.e., spinach, kale, dandelion greens, turnips greens, mustard greens), chopped (about 4 ounces, or 2 ¼ cups packed)
• 1/2 cup shredded plant-based cheese
• 3 tablespoons finely chopped walnuts with rosemary (reserved from above)

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Directions

1. To make Butternut Squash Filling: Soften butternut squash by inserting it in a microwave-safe dish with ¼ cup water on the underside. Cook dinner within the microwave for about 5-6 minutes till the pores and skin is softened. Reduce it in half, take away the seeds, slice into items, take away peels, and cube.
2. Warmth 2 tablespoons olive oil in a heavy pot or Dutch Oven, and add squash items, onion, and mushrooms, sautéing for 7 minutes over medium warmth. Add ¾ cup water, turmeric, cinnamon, nutmeg, cayenne, and salt (elective) and stir effectively. Cowl and prepare dinner for 15-20 minutes, stirring ceaselessly, till greens are tender. Might add extra water (as much as ¼ cup) if wanted solely to keep away from sticking. Take away from warmth and mix with an immersion blender till easy (alternately, chances are you’ll switch in batches to a giant blender and mix till easy). Put aside.
3. In the meantime, put together Sage Walnut Cream Sauce by inserting walnuts and sage in a small blender or meals processor and processing till finely chopped (alternatively; chop by hand till finely chopped). Reserve 3 tablespoons of the walnut sage combination for the topping. Warmth 1 tablespoon olive oil in a medium pot over medium warmth. Add the remaining walnut sage combination, salt (elective), white pepper, and nutmeg and sauté for 3 minutes. Add the flour and prepare dinner whereas stirring for one further minute. Stir within the plant-based milk and prepare dinner, stirring ceaselessly, till easy and thickened (about 5 minutes).
4. Preheat oven to 375 F. 
5. To arrange lasagna, place ½ cup of the butternut squash filling on the backside of a 9×13-inch baking dish and unfold with a spatula. Prepare 3 lasagna sheets over the squash sauce. Prepare ¾ cup of the chopped greens over the pasta. Cowl with 1/3 of the remaining butternut squash filling, and 1/3 of the sage walnut cream sauce (stir effectively earlier than including). Repeat the layers two extra instances (pasta, greens, butternut squash filling, and sage walnut cream sauce). For the ultimate layer, sprinkle with the plant-based cheese and reserved 3 tablespoons walnut-sage crumbs on the ultimate layer.
6. Cowl with foil and bake at 375 F for 35 minutes on the highest shelf. Take away foil and bake for an extra 25-35 minutes, till golden on prime and pasta is tender.
7. Let stand 5-10 minutes earlier than serving. Slice into squares. Makes 8 servings.

Notes

Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as an alternative of flour within the sauce.

• Prep Time: 25 minutes
• Cook dinner Time: 1 hour half-hour
• Class: Entree
• Delicacies: American

Diet

• Serving Dimension: 1 serving
• Energy: 277
• Sugar: 5 g
• Sodium: 305 mg
• Fats: 16 g
• Saturated Fats: 4 g
• Carbohydrates: 33 g
• Fiber: 7 g
• Protein: 9 g

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