Description
Butternut Squash and Spinach Lasagna is a creamy, comforting, and plant-based meal featuring roasted butternut squash and fresh spinach layered with tender pasta sheets, luscious plant-based cheese, and a rich natural tomato sauce. This wholesome dish offers a perfect balance of flavors and textures, making it ideal for weeknight dinners or elegant gatherings.
Ingredients
Scale
Roasted Butternut Squash
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Sautéed Spinach and Aromatics
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 1 small onion, chopped
- 4 cups fresh spinach, roughly chopped
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (natural)
Cheese Mixture
- 1 1/2 cups ricotta-style plant-based cheese
- 1 tsp natural gelling agent
- 1 tbsp fresh or dried basil
- 1 tsp fresh or dried thyme
- Salt, to taste
- 1 tbsp grape juice
Other Ingredients
- 9–12 lasagna sheets, fresh or dried
- 2 cups tomato sauce (natural)
- 1 cup shredded plant-based cheese
- Additional olive oil for sautéing and roasting
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash. Toss the cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized.
- Sauté the Spinach and Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped garlic and onion and sauté until translucent and fragrant. Add fresh spinach and cook until wilted. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and let cool slightly.
- Prepare the Cheese Mixture: In a bowl, combine ricotta-style plant-based cheese with natural gelling agent, basil, thyme, salt, and grape juice. Mix thoroughly until smooth and creamy, suitable for spreading between layers.
- Assemble the Lasagna: Spread a thin layer of tomato sauce (natural) on the bottom of a baking dish to prevent sticking. Lay down cooked lasagna sheets, then layer roasted butternut squash, sautéed spinach, cheese mixture, and tomato sauce. Repeat layering until all ingredients are used. Finish with a generous topping of shredded plant-based cheese.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbling. Let the lasagna rest for 10 minutes before slicing and serving.
Notes
- Cut butternut squash cubes uniformly for even roasting and texture.
- Drain and squeeze excess moisture from cooked spinach to avoid watery lasagna.
- Use fresh herbs for a more vibrant and fragrant flavor.
- Allow lasagna to rest before cutting so the layers set perfectly.
- Do not omit the natural gelling agent to maintain a creamy, stable cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/6 recipe)
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: butternut squash, spinach, lasagna, plant-based cheese, roasted squash, creamy lasagna, plant-based, vegetarian, vegan, hearty meal
