Pretty Simple Butternut Squash Lasagna
- Number of Servings: 8
Ingredients
Squash Mixture:Butternut Squash, 1 large (5 cups cubed) Caraway or fennel seed (crushed), 2 tspCinnamon, 2 tspSage, 2 tspVegan Béchamel Sauce:Earth Balance Natural Buttery Spread (or buttery product of choice), 2 tbsp Onions, raw, 1 medium Flour, whole grain, 2 tbspSilk, Unsweetened Soymilk (or milk product of choice), 1.5 cupNutmeg, 2 tspWhole wheat pasta, 12 pieces for a 9x11x3 panGalaxy’s Veggie Shreds Parmesan, Romano, Mozzarella Blend, 1.5 6-oz bags
EQUIPMENT
Deep-dish pan for lasagna (I used 9x11x3)
Medium saucepan for sauce
Glass baking dish for microwaving squash
Cutting board & knife
Cut the squash in half, scoop out seeds. Lay one half on a glass baking dish, pour some water in the bottom, and microwave until squash is tender in the thickest part. Let cool and repeat with other half. Let squash cool, scoop cooked squash out of peel, mix in spices. Set aside.
If necessary, pre-cook whole wheat pasta. Soak in cool water to prevent sticking, set aside.
Thinly slice onion. Warm the milk. In a saucepan, melt butter and sauté onions until they are slightly caramelized. Add flour and mix well. Slowly add warm milk and stir or whisk to prevent clumps, add nutmeg. Continue to stir as sauce thickens. Set aside.
Line the lasagna pan with 1/3 of the béchamel sauce.
Layer with noodles.
Spoon half of the squash over the noodles and top with 1/3 of the cheese.
Layer with noodles.
Top with 1/3 of the sauce.
Layer with noodles.
Spoon over the remaining squash and 1/3 of cheese.
Layer with noodles.
Spread remaining sauce over noodles, top with remaining cheese.
Bake covered approximately 1 hour on 375 degrees. Uncover and bake another 15 minutes or until top is browned.
This is yummy and a perfect make ahead fall/holiday dish. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JENTHEGEOLOGIST.
Deep-dish pan for lasagna (I used 9x11x3)
Medium saucepan for sauce
Glass baking dish for microwaving squash
Cutting board & knife
Cut the squash in half, scoop out seeds. Lay one half on a glass baking dish, pour some water in the bottom, and microwave until squash is tender in the thickest part. Let cool and repeat with other half. Let squash cool, scoop cooked squash out of peel, mix in spices. Set aside.
If necessary, pre-cook whole wheat pasta. Soak in cool water to prevent sticking, set aside.
Thinly slice onion. Warm the milk. In a saucepan, melt butter and sauté onions until they are slightly caramelized. Add flour and mix well. Slowly add warm milk and stir or whisk to prevent clumps, add nutmeg. Continue to stir as sauce thickens. Set aside.
Line the lasagna pan with 1/3 of the béchamel sauce.
Layer with noodles.
Spoon half of the squash over the noodles and top with 1/3 of the cheese.
Layer with noodles.
Top with 1/3 of the sauce.
Layer with noodles.
Spoon over the remaining squash and 1/3 of cheese.
Layer with noodles.
Spread remaining sauce over noodles, top with remaining cheese.
Bake covered approximately 1 hour on 375 degrees. Uncover and bake another 15 minutes or until top is browned.
This is yummy and a perfect make ahead fall/holiday dish. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user JENTHEGEOLOGIST.
Nutritional Info Amount Per Serving
- Calories: 279.9
- Total Fat: 8.3 g
- Cholesterol: 5.0 mg
- Sodium: 743.4 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 4.2 g
- Protein: 13.4 g
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