Butternut Squash Lasagne

This lasagne will BLOW YOUR MIND. I'm not joking. I'm not the biggest butternut squash fan, but I am IN LOVE with this lasagne. You'll never know its vegan AND gluten free. This is THE RECIPE to prove to your non-vegan friends that vegan food is just as good (or better) than non-vegan food.

 Butternut Squash Lasagne

Butternut Squash Lasagne


Serves 4-6

Butternut Squash Lasagne


ROAST THE BUTTERNUT SQUASH

Cut the butternut squash in half and remove the inner seeds. Place in a casserole dish (like the one you'd make the lasagne in) with enough water to cover about 1/4" of the squash and bake the squash flesh side down at 400 degrees for 45 minutes. Allow time to cool.

PUREE

Peel the skin off the butternut squash and puree with 1 cup of almond milk in your Vitamix, food processor, or blender. Transfer pureed squash to a large bowl.

MIX

Mix 1 package of shredded Miyoko's VeganMozz or Follow Your Heart Mozzarella Shreds, 1 tsp basil, and 1 tsp oregano to the squash.

LAYER

In a casserole dish layer 3 lasagne noodles, the pureed squash and cheese mixture, 6 slices of tomato, and pasta sauce. Continue layering until you get to the last layer. On the last layer add the noodles, squash puree, pasta sauce, and top with the last of the sliced tomatoes. Sprinkle on more basil and oregano.

BAKE

Bake at 400 degrees, covered, for 45 minutes. Uncover, then bake another 15 minutes. Allow 15 minutes to rest before serving.

 Butternut Squash Lasagne

Butternut Squash Lasagne