Vegan "Ricotta" Butternut Squash Lasagna
I have never made lasagna and did not know what to expect with this recipe. It sounded delicious so I had to give it a try. It turned out absolutely fabulous! I do have to say it takes some time and energy (lots of steps) but it is worth it in the end.
Above is the "ricotta" mixture after cauliflower, garlic, butternut squash, and salt and pepper had been put through the food processor. It was yummy on its own!
- 1 C cashews (soaked for 2 hours or overnight)
- 1 butternut squash
- 1 cauliflower head
- 3/4 box whole wheat lasagna noodles
- 1 onion
- 1 bell pepper
- 2 C spinach
- 5 cloves garlic
- 1/2 C nutritional yeast
- salt and pepper to taste
- 1 bottle red sauce (the recipe has so many steps that I bought the sauce premade but here is a great recipe for homemade sauce)
1. Start by soaking the cashews either overnight or for 2 hours.
2. Roast the butternut squash whole at 425° for 30-40 minutes. Let that cool and peel.
3. Food process the squash with the cashews and nutritional yeast. Add salt and pepper to taste.
4. Roast the cauliflower and garlic with some salt and pepper at 400 - 425° for 15 minutes, flipping once.
5. Add cauliflower to sauce mixture in food processor and pulse until consistency of ricotta.
6. Cook lasagna noodles according to box.
7. Saute veggies (onions, spinach, and bell pepper).
8. Layer noodles, "ricotta", then veggies in pan. Pour red sauce ontop of layers.
9. Put lasagna in oven for about 15 minutes or until warm at 350°.
*Healthy hints: If you decide to go for the store bought red sauce, make sure to look at the label. The ingredients should be simple and healthy, with no added sugar, preferably organic, and with olive oil instead of other oils. There are so many great vegetables that can be added or substituted in this recipe. Mushrooms, chard, or eggplant would be nice additions. Also, nutritional yeast is optional but it gives the lasagna a cheesier flavor and is loaded with protein, fiber, and B vitamins.