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!
Preheat oven to 350°
Fill a large stock pot with boiling salted water.
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.
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.
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.