Butternut Squash Lasagna with Sage Walnut Sauce

This utterly 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 may 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 filled with good vitamin! Make it gluten-free by utilizing gluten-free pasta and substituting cornstarch as a substitute of flour within the sauce.

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Butternut Squash Lasagna with Sage Walnut Sauce

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Creator: The Plant-Powered Dietitian

Complete Time: 2 hours

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:

Sage Walnut Cream Sauce:

1 cup walnuts (will use some for Vegan Lasagna; see beneath)
2 tablespoons contemporary sage (or 1 tablespoon dried; will use some for Vegan Lasagna; see beneath)
1 tablespoon additional virgin olive oil
½ teaspoon salt (optionally available)
¼ teaspoon white pepper
¼ teaspoon nut
3 tablespoons all goal flour
2 ½ cups plant-based milk, plain, unsweetened (use a wealthy, creamy milk, comparable to oat or soy)

Vegan Lasagna:

9 sheets of lasagna
1 small bunch leafy greens (i.e., spinach, kale, dandelion greens, turnips greens, mustard greens), chopped (about 4 ouncesor 2 ¼ cups packed)
1/2 cup shredded plant-based cheese
3 tablespoons finely chopped walnuts with rosemary (reserved from above)

Directions

To make Butternut Squash Filling: Soften butternut squash by putting it in a microwave-safe dish with ¼ cup water on the underside. Prepare dinner within the microwave for about 5-6 minutes till the pores and skin is softened. Lower it in half, take away the seeds, slice into items, take away peels, and cube.
Warmth 2 tablespoons olive oil in a heavy pot or Dutch Oven, and add squash items, onion, and mushrooms, sautéing for 7 minutes over medium warmth. Add ¾ cup water, turmeric, cinnamon, nutmeg, cayenne, and salt (optionally available) and stir nicely. Cowl and cook dinner for 15-20 minutes, stirring steadily, till greens are tender. Could add extra water (as much as ¼ cup) if wanted solely to keep away from sticking. Take away from warmth and mix with an immersion blender till easy (alternately, you could switch in batches to a giant blender and mix till easy). Put aside.
In the meantime, put together Sage Walnut Cream Sauce by putting walnuts and sage in a small blender or meals processor and processing till finely chopped (alternatively; chop by hand till finely chopped). Reserve 3 tablespoons of the walnut sage combination for the topping. Warmth 1 tablespoon olive oil in a medium pot over medium warmth. Add the remaining walnut sage combination, salt (optionally available), white pepper, and nutmeg and sauté for 3 minutes. Add the flour and cook dinner whereas stirring for one extra minute. Stir within the plant-based milk and cook dinner, stirring steadily, till easy and thickened (about 5 minutes).
Preheat oven to 375 F.
To arrange lasagna, place ½ cup of the butternut squash filling on the backside of a 9×13-inch baking dish and unfold with a spatula. Organize 3 lasagna sheets over the squash sauce. Organize ¾ cup of the chopped greens over the pasta. Cowl with 1/3 of the remaining butternut squash filling, and 1/3 of the sage walnut cream sauce (stir nicely earlier than including). Repeat the layers two extra instances (pasta, greens, butternut squash filling, and sage walnut cream sauce). For the ultimate layer, sprinkle with the plant-based cheese and reserved 3 tablespoons walnut-sage crumbs on the ultimate layer.
Cowl with foil and bake at 375 F for 35 minutes on the highest shelf. Take away foil and bake for a further 25-35 minutes, till golden on high and pasta is tender.
Let stand 5-10 minutes earlier than serving. Slice into squares. Makes 8 servings.