Is there a recipe worth it’s sweet and tender splendor? When you combine roasted butternut squash with the other flavors in this vegan butternut squash lasagna with kale, it’s as if there is a firework show of flavors happening at once. This was delicious, will definitely be making this again! Thank you for this recipe, Sarah! Layer ingredients: butternut squash slices, sauce, daiya, kale mushroom mixture, tofu slices, sauce, daiya cheese, zucchini slices, sauce, daiya. Definitely worth trying even though I’m neither vegan nor gluten intolerant. Add chopped onion and saute until translucent. Keep ‘em coming! butternut squash, peeled & cut into ½-in. Spread a layer of 1/2 cup cashew mixture. Our experience inspired me to make a vegan lasagna at home, where plate licking is perfectly acceptable. Now, with everything ready, it’s time to assemble the vegan lasagna. For best results, chill the lasagna first in the refrigerator for a couple of hours so that when you are ready to place it in the freezer, it will freeze quicker. I can’t wait to try it out. It worked very well in my lasagna & I imagine it would work in just about any recipe that calls for ricotta, if you are looking for a quick & easy alternative. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious. Only needed 1 jar or sauce. I’ve you’ve never made Bechamel Sauce before, you’re in for a nice surprise. Your email address will not be published. I beat the mash with a hand mixer for creaminess. © 2020 Gluten-Free Cat. (You can layer any way you’d like, but the butternut squash needs to be the first layer.). If you have, you are not alone. Your email address will not be published. I have never tried making lasagna out of noodles before, but it sounds like such a fab idea. Thanks for sharing. Follow me on Instagram, Facebook, and Pinterest and read more about me here. I use tinkyada noodles as they are really good gf ones, but this sounds better =). Add ½ cup of water and turn on high to blend. The key to a tender no bake noodle is to fully submerge the raw noodles with liquid. Jump to Recipe Print Recipe Total Time: 1 hr 30 mins. While this vegan Butternut Squash Lasagna recipe is fantastic, it does take a bit of multi-tasking to make it happen. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. And folks, I think I did just that with this Vegan Butternut Squash Lasagna. I used to have this problem so often I had to just stop buying squash all together. Remove from heat and let cool 15 minutes before slicing. A family favourite lasagne with a tWist. Once hot, add onion and cook until soft, about 3 minutes. cubes, 9 whole-wheat lasagna noodles (about 8 oz. Remove from heat and set aside. I only needed to use 1 and 1/2 bottles of pasta sauce. Butternut squash is a fantastic source of vitamin C, the classic immune system fighter, and beta-carotene. Lay 3 noodles in a single layer over sauce. Site Credits, Healthy Vegetarian & Vegan Breakfast Ideas, Healthy Vegetarian & Vegan Dinner Recipes, Creamy Mushroom Fettuccine with Parsley Oil. Thanks for the recipe and for your help! While they are doing that, you’ve got about 40 minutes to get everything else prepped. Your email address will not be published. Then just bake when ready? Be aware that a roux gets pretty hot, so don’t be alarmed by the roux’s very vocal accepting of the boiled milk. Cover noodles with remaining tomato sauce & sprinkle with remaining 1 cup mozzarella. What is lasagne noodles, I’ve used lasagne sheets and it’s yummy ? Flip the squash over so that the inside is face-down on the. The nutritional benefits of butternut squash extend beyond its natural sweetness. While those are cooking you can start that water boiling for your noodles (unless you bought those super cool, no-boil needed lasagna noodles). I made this with rice lasagna noodles, unsweetened original almond milk instead of soy, king arthur all purpose gluten free flour, and ghee instead of vegan butter. DELICIOUS. Now repeat layers 1-4! It is Husband approved. Don’t let the true veggie nature of this lasagna scare you away. Process until smooth. Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender. This can be made with no-boil noodles and can be made ahead! This recipe was shared at Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Healthy Vegan Friday, Gluten-Free Fridays, and Wellness Weekend. Thinking of all the artists and athletes finding n, I’m going LIVE on @wagsandwalks IG for a virtual, HOME WORKOUTS || Bake until soft, 15-20 minutes. Cook until wilted, about 3-5 minutes. When first seeing the lasagna after baking, it visually may look like the bechamel curdled…no worries, it’s just spotting from dripping condensation. Add another layer of 1/2 cup marinara sauce, 2 noodle sheets, 1/2 cup cashew mix, and squash. is it just me? Last week at the grocery store, when walking past the large displace of perfect butternut squashes, I caved and bought myself the biggest, most beautiful one I could find. For a super creamy cashew sauce, run the blender for a minute longer. I added shiitakes, used brown rice flour to thicken the sauce. Transfer squash & garlic to a food processor & purée until smooth. serves cooks in difficulty two The Ingredients. In another pot, bring milk, minced garlic, nutmeg, and salt to a boil. Made this for a holiday gathering and it was delish‼️. Add hot milk to butter/flour mixture in 3 batches. Would it fool a table full of dairy cheese loving omnivores? When you’re ready to layer the lasagna, follow this order: marinara > noodles > cashew cream sauce > butternut squash > marinara > noodles > cashew cream sauce > kale > marinara > noodles > marinara > cashew cream sauce > butternut squash > kale. Daiya cheese may not melt as pretty as dairy cheese…, Vegan Butternut Squash and Kale Lasagna, Gluten-Free. Place a heavy plate, pan, or book on top to press out the liquid as you prepare the vegetables. Bake at 400 for 45 minutes. I have unsweetened almond milk, but it’s flavored with Vanilla. I love this idea, Heather. Heat 2 tbsp. I am a classically trained chef and professional photographer. Drain and wrap tofu in several paper towels. Cook until tender. Heat vegan butter in a medium saucepan over medium-high heat. Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. I love this city.). Layer 1 – Noodles. ON A MISSION TO INSPIRE WOMEN TO EAT WELL, AND LOVE THE SKIN THEY’RE IN. Can I make this ahead of time and freeze it before baking? Butternut Squash & Kale Lasagne. container of baby spinach instead of kale. When you are ready to eat it, let it thaw completely in the refrigerator overnight. True Kitchen Creatives Vegan Sunday Brunch! 3. Prepare butternut squash and zucchini. Add a layer of butternut squash and sprinkle the remaining kale on top to finish. Set aside. I am also going to make sure to cut the zucchini and squash way thinner than I did. In a medium skillet, heat remaining coconut oil until hot. With a spoon scoop out squash from the skin, and mash. I’m so glad it was a hit! Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make.