Butternut Squash Lazy Lasagna
Prep time
Cook time
Total time
If you love lasagna as much as I do, but haven't found the perfect vegan lasagna replacement yet, this just might be your next favorite dish. I have made many different types of pasta dishes, and I must admit, this butternut squash adds in that extra sweetness and cheesy texture you will love and enjoy in a classic lasagna recipe.
Author: The Edgy Veg
Recipe type: Dinner
Cuisine: Italian
Ingredients
- 2 tbsp olive oil
- 2 stalks of celery, diced
- 1 lb (about 1 whole) butternut squash, small dice
- sea salt, to taste
- ½ cup water
- 1 block firm or extra firm tofu, pressed
- 1 tbspnutritional yeast
- 4 cups chopped spinach
- ¼ cup fresh basil, chopped
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp Italian seasoning
- pinch of red pepper flakes(optional)
- ½ tsp freshly cracked black pepper
- 1-28oz can/jar tomato sauce
- ¾ cup water
- 11 uncooked, oven-ready lasagna noodles, broken into bite-size pieces
- ½ cup unsweetened soy milk
- 3 cups dairy-free mozzarella shreds
- ¼ cupfresh Italian parsley, to garnish
Instructions
- Preheat oven to 400F.
- In a large pot, heat olive oil over medium-high heat and saute celery with a pinch of salt for 1-3 mins, or until slightly softened. Remove from the pot and set aside.
- Add the squash to the same pot and cook for 1-2 minutes. Add ½ cup water, cover and simmer until squash is tender, stirring occasionally, about 15 mins.
- Meanwhile, in a food processor, add the pressed tofu, 1 tbsp nutritional yeast, 2 cups of spinach, basil, and a salt to taste. Blend until smooth, and ricotta-like in texture.
- Transfer half of the squash to a food processor or blender, along with onion powder, and garlic powder and blend until smooth, adding small amounts of water as needed.
- Add the puree back into the pot, along with the set aside celery, Italian seasoning, red pepper flakes (if using), black pepper, tomato sauce, and ¾ cup water. Bring to a boil, reduce heat to a simmer.
- Stir in the lasagna pieces, soy milk and 2 cups spinach. Cover the pot, and simmer for 5-7 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
- Mix in 1 cup of cheese and transfer half of the pasta mixture to a tall 11-inch x 9-inch or a short 13-inch x 9-inch casserole dish. Spread out the mixture evenly.
- Top with an even layer of the tofu-basil ricotta.
- Transfer the other half of the pasta mixture onto the ricotta, and smooth the top.
- Top with the remaining dairy-free cheese, cover with foil, and bake for 15 mins.
- Uncover, and bake for an additional 10-15 minutes, or until sauce is bubbly, the cheese has melted and pasta is tender.
- Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Serve garnished with fresh parsley.
Nutrition Information
Serving size: 7-8 servings
Recipe by The Edgy Veg at https://www.theedgyveg.com/2022/11/04/lazy-vegan-butternut-squash-lasagna-recipe/