Description
A creamy and comforting plant-based Butternut Squash and Spinach Lasagna layered with roasted sweet butternut squash, fresh spinach, and luscious plant-based cheeses. Easy to prepare and perfect for family dinners or special occasions, this vibrant dish offers wholesome flavors and a golden, bubbly finish.
Ingredients
Scale
Vegetables and Produce
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 5 cups fresh spinach, washed and drained
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
Cheeses and Dairy (Plant-Based)
- 1 ½ cups dairy (plant-based) ricotta
- 1 ½ cups dairy (plant-based) mozzarella, shredded
Pantry and Miscellaneous
- 9–12 lasagna noodles (no-boil or regular, pre-cooked if needed)
- 2 tbsp olive oil
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup vegetable broth
- ¼ tsp nutmeg (natural)
- 1 tsp natural gelling agent
- Salt, to taste
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, stirring halfway through.
- Prepare the Spinach and Aromatics: Heat remaining olive oil in a large skillet over medium heat. Sauté garlic and onion until fragrant and translucent, about 4-5 minutes. Add fresh spinach and cook until wilted but still vibrant green. Stir in vegetarian Worcestershire sauce (natural) and remove from heat.
- Make the Creamy Sauce: In a blender or food processor, combine roasted butternut squash, dairy (plant-based) ricotta, vegetable broth, nutmeg (natural), natural gelling agent, and a pinch of salt. Blend until smooth and creamy, adjusting seasoning as needed.
- Assemble the Lasagna: In a lightly oiled baking dish, spread a thin layer of the creamy butternut squash sauce. Layer lasagna noodles over the sauce, then spread more sauce on top. Add a layer of the spinach and aromatic mixture followed by a sprinkle of dairy (plant-based) mozzarella. Repeat layers until all ingredients are used, finishing with a generous topping of mozzarella.
- Bake and Rest: Bake in the preheated oven at 375°F (190°C) for 35-40 minutes until the lasagna is bubbly and the top is golden brown. Remove from oven and let rest for 10-15 minutes before slicing to set properly and serve.
Notes
- Roast butternut squash slowly to intensify its natural sweetness.
- Drain spinach thoroughly to avoid excess moisture in the lasagna.
- No-boil noodles save time and absorb the sauce well, but pre-cooked noodles work too.
- Let lasagna rest before cutting for cleaner slices and better texture.
- Spread ingredients evenly for balanced flavor and attractive layers.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: butternut squash, spinach, lasagna, plant-based, vegetarian, creamy, comforting, easy, dinner
