Recipe For Vegan Butternut Squash Lasagna
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To prepare the butternut squash.
Recipe for vegan butternut squash lasagna. Flip the squash over so that the inside is face down on the baking sheet and bake for 40 minutes until very tender. Peel and dice the butternut squash and yellow onion. In a large skillet add oil butternut squash garbanzo beans chickpeas and saute over medium heat for 6 minutes.
Toss in olive oil and seasonings and roast for 25 minutes on a parchment paper lined baking sheet. Slice the butternut squash in half lengthwise. Stir the spinach into the ragu sauce until wilted.
Layer up with the rest of the ragu and lasagne sheets then pour the white sauce all over the top. Spoon of the cashew cream sauce over the noodles and spread into a thin layer all the way to the edges. Drizzle with 1 tablespoon of olive oil sprinkle with garlic sage allspice and salt.
Top with some spinach and about 1 4 cup of tomato sauce and again spread evenly across the layer. Add salt mushroom seasoning or vegetable stock thyme pepper. The butternut squash makes it better than the traditional recipe in my opinion.
Preheat the oven to 425. Next spoon the other of the marinara jar over top. After 25 minutes add the garlic and roast for an additional 10 minutes until the squash is fork tender.
Next add 1 heaping cup of butternut squash sauce over the top and spread out. Spoon half the ragu into the base of a 20 x 30cm baking dish then top with half the butternut squash sheets. Repeat with a layer of lasagna noodles then cashew cream.
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