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 attractive 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 by utilizing gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.

 

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfb fb iconprint print iconsquares squares iconcoronary heart coronary heart iconcoronary heart stable coronary heart stable icon

Butternut Squash Lasagna with Sage Walnut Sauce



  • Creator:
    The Plant-Powered Dietitian


  • Whole Time:
    1 hour 45 minutes


  • Yield:
    8 servings 1x

  • Weight loss plan:
    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 objective flour
  • 3 cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, equivalent to oat or soy)


Directions

  1. 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 massive 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 properly. Cowl and cook dinner for about quarter-hour, stirring incessantly, till greens are tender. Take away from warmth and mix with an immersion blender till clean (alternately, switch in batches to a massive blender and mix till clean). 
  2. 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 further minute. Stir in plant-based milk and cook dinner, stirring with a whisk, till clean and thickened. 
  3. Preheat oven to 375 F. 
  4. To arrange lasagna, place ½ cup of the Sage Walnut Cream Sauce on the backside of a 9×13-inch baking dish. Organize 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 instances (pasta, greens, butternut squash filling, and sage walnut cream sauce). Sprinkle with the plant-based cheese and breadcrumbs on the ultimate layer. 
  5. 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. 
  6. Slice into squares. Makes 8 servings. 

Notes

Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.

  • Prep Time: half-hour
  • Cook dinner Time: 1 hour quarter-hour
  • Class: Entree
  • Delicacies: American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 277
  • Sugar: 5 g
  • Sodium: 305 mg
  • Fats: 16 g
  • Saturated Fats: 4 g
  • Carbohydrates: 33 g
  • Fiber: 7 g
  • Protein: 9 g

Key phrases: butternut squash lasagna, vegan lasagna, vegan lasagna recipe

For extra plant-based lasagna recipes, try a few of my favorites right here:

Vegan Cauliflower Spinach Lasagna
Swiss Chard Pecan Lasagna
Vegan Baked Mediterranean Lasagna

This put up could include affiliate hyperlinks. For extra info click on right here.

Supply hyperlink