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Vegan Butternut Squash and Spinach Lasagna

Servings8 ServingsPrep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!

Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!

Ingredients
- Lasagna
 1 lb Organic lasagna pasta or gluten free lasagna or grain free lasagna pasta (cooked following packaging instructions)
 2 lbs Large butternut squash with large long neck, about 2 pounds
 2 cups Almond ricotta (Our Recipe Link)Our favorite quick and easy Almond Ricotta
 4 cups Thin julienne yellow onionsThis is our favorite Julienne Peeler
 6 cups Rinsed fresh spinach
 ¼ cup Vegan butter
 1 cup Bundle of sage leaves, stems removed
- Marinara
 1 cup Small dice yellow onion
 2 tsp Minced garlic
 2 tsp Minced basil
 2 tsp Extra Virgin Olive OilAlways chose California Olive Oil
 2 tbsp Stems with leaves of rosemary
 2 tbsp Stems with leaves of thyme
 2 cups Stewed organic tomatoes
 ½ cup Tomato paste
 1 cup Red wine
 ¼ cup Red wine vinegar
 1 cup Cooked butternut squash meat, removed from bulb, rough chop
 ½ cup Nutritional yeast
 Salt and pepper to taste
Directions
1

Preheat oven to 350°

2

Fill a large stock pot with boiling salted water.

3

Peel neck of butternut squash with potato peeler. Remove the neck from the bulb. Cut the neck in half lengthwise and slice into thin half moons 1/4 inch thick. The bulb should then be sliced in half, remove seeds and drizzle cut side with 1 tablespoon of olive oil sprinkle with salt and pepper. Let roast cut side up for 1 hour until meat is tender. Let cool slightly so you can touch and remove meat from the skin, rough chop the meat and save for the marinara.

4

While the bulb is cooking blanch the butternut squash necks in boiling salted water for 3 minutes until tender. Place in a large bowl with salt and ice water to stop cooking of squash.

5

In a large saute pan add butter and onions and on medium heat let caramelize for 20-25 minutes stirring often. Add salt to taste. The onions should turn golden to reach full caramelizing. Add Spinach and sauté for 5-8 minutes until all spinach is cooked down. Drain off any liquid and reserve into a bowl for lasagna assembly.

6

In a large sauce pot on medium high heat add 1 tablespoon of olive oil, rosemary and thyme stems with leaves and sauté in oil for 1-2 minutes. Add onions and sauté for 5-10 minutes until glistening. Remove thyme and rosemary stems and add minced garlic and sauté for 1-2 minutes. Add remaining ingredients except the vinegar and nutritional yeast. Bring pot of marinara to boil and reduce to a simmer on medium heat for 20 minutes stirring occasionally. Taste for seasoning and add salt and pepper.
Use a hand held immersion blender to smooth marinara this will bring the color more orange with the blended butternut squash. Add a splash of red wine vinegar for seasoning and nutritional yeast for seasoning.

The Best Marinara Sauce

7

In a large 9x13 pyrex pour marinara on bottom of the dish a thin layer. Then spread lasagna pasta evenly in one layer. Spread half the ricotta on pasta and lay the half moons of butternut squash on top of ricotta.

8

Lay the next layer of pasta and spread all spinach and onion mixture. Lay the next layer of pasta and do the 2nd half of ricotta and butternut squash half moons. Lay the last layer of pasta on top of butternut and pour generously with marinara. Place sage leaves on top of marinara.

9

When ready to eat, roast in oven at 350° for 35-45 minutes. Enjoy with a glass of Sangiovese wine and admire your hard work!

Vegan Butternut Squash and Spinach Lasagna- layered with almond ricotta and roasted butternut squash, this lasagna is sure to make for a perfect family meal!

Nutrition Facts

Servings 8


Amount Per Serving
Calories 583
% Daily Value *
Total Fat 17g27%

Saturated Fat 4g20%
Cholesterol 10mg4%
Sodium 282mg12%
Potassium 943mg27%
Total Carbohydrate 94g32%

Dietary Fiber 23g92%
Sugars 10g
Protein 19g38%

Vitamin A 393%
Vitamin C 88%
Calcium 42%
Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.