Butternut Squash Lasagna with Sage Walnut Sauce

November 6, 2022

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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 12 months 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 through the use of gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.

Butternut Squash Lasagna with Sage Walnut Sauce

Creator: The Plant-Powered Dietitian
Whole Time: 1 hour 45 minutes
Yield: 8 servings 1x
Food regimen: 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.

Butternut Squash Filling:

Vegan Lasagna:

9 sheets of lasagna
1 small head leafy greens (i.e., spinach, kale, dandelion greens, turnips greens), chopped (about 3 cups)
1/2 cup shredded plant-based cheese
2 tablespoons breadcrumbs

Sage Walnut Cream Sauce:

1 tablespoon further virgin olive oil
½ cup finely chopped walnuts
3 tablespoons finely chopped contemporary sage (or 1 tablespoon dried)
½ teaspoon salt (non-obligatory)
1/4 teaspoon black pepper
¼ teaspoon nutmeg
3 tablespoons all goal flour
3 cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, akin to oat or soy)

Directions

To make Butternut Squash Filling: Cut up butternut squash in half, take away the seeds, slice into items, take away peels, and cube. Warmth olive oil in a giant saucepan or Dutch Oven, and add squash, onion, and mushrooms, sautéing for 3 minutes over medium warmth. Add water, turmeric, cinnamon, nutmeg, cayenne, and salt (non-obligatory) and stir effectively. Cowl and cook dinner for about quarter-hour, stirring steadily, till greens are tender. Take away from warmth and mix with an immersion blender till easy (alternately, switch in batches to a giant blender and mix till easy).
In the meantime, put together Sage Walnut Cream Sauce by heating olive oil in a medium pot over medium warmth. Add walnuts, sage, salt, black pepper, and nutmeg and sauté for 3 minutes. Add flour and cook dinner, stirring, for one extra minute. Stir in plant-based milk and cook dinner, stirring with a whisk, till easy and thickened.
Preheat oven to 375 F.
To arrange lasagna, place ½ cup of the Sage Walnut Cream Sauce on the backside of a 9×13-inch baking dish. Prepare 3 lasagna sheets over the squash. Add 1 cup of the chopped greens over the pasta. Cowl with 1/3 of the butternut squash filling, and 1/3 of the remaining sage walnut cream sauce. Repeat the layers two extra occasions (pasta, greens, butternut squash filling, and sage walnut cream sauce). Sprinkle with the plant-based cheese and breadcrumbs on the ultimate layer.
Cowl with foil and bake at 375 F for 35 minutes on prime shelf. Take away foil and bake for 15-20 minutes, till golden on prime and tender.
Slice into squares. Makes 8 servings.