Butternut Squash Lasagna V Gf Optional

This plant-based (and gluten-free optional) entreé is undeniably comforting and crowd-pleasing and will make an excellent addition to holiday dinner tables or as meal prep for the week’s lunches! Did we mention just 10 ingredients are required? Let us show you how it’s done!

Origins of Lasagna

Perhaps like many of you, we were under the impression that lasagna originated in Italy. Turns out, its origins are a bit more complicated! Some say the concept originated in ancient Greece where layered dough sheets (called laganon) were cut into strips and baked. Others claim it resembles a Roman dish recorded in a cookbook from the 1st century AD. And still others place its origin in England or Italy in the 14th century, where cookbooks describe the concept of layering cheese and pasta in a dish and baking it. (Source) The following is a plant-based twist on the soul-satisfying concept of layering “cheese” and pasta and baking in a casserole dish.

How to Make Butternut Squash Lasagna

The butternut squash component of this lasagna is the sauce! Butternut squash is roasted with garlic until both become tender and caramelized, then they’re blended with creamy cashews, lemon juice, salt, nutritional yeast (optional), and water. The result is a smooth, balanced, rich sauce that takes the place of both the “cheese” and “sauce” layers of a classic lasagna. For the noodles, you can go with any type you enjoy — regular, whole wheat, gluten-free (we like Tinkyada), grain-free. Or, if you’re feeling extra trendy and adventurous, we hear there are even chickpea lasagna noodles out there these days (let us know how they are in the comments if you try them)! The final component is the sautéed onion, mushroom, and kale filling seasoned simply with salt, pepper, and (optional) dried thyme. Layer it between comforting noodles and creamy sauce. Then bake to bubbly perfection and garnish with vegan parmesan cheese and fresh basil for even more flavor! We hope you LOVE this butternut squash lasagna! It’s:RichSavoryComfortingSaucyVeggie-packed& Crowd-pleasing! It’s the perfect entrée for your holiday table, feeding a crowd, meal prep, and enjoying all fall and winter long! While plenty worthy as a standalone meal, it would also be delicious served with our Lemon & Herb Roasted Chicken, Easy 1-Pot Tomato Soup, or Lemony Arugula Salad with Crispy Shallot.