Vegetarian Butternut Squash and Spinach Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
300g lasagne sheets (approx. 15 sheets)500g frozen spinach (thawed or microwaved and drained)600g reduced-fat cottage cheeseButternut Squash Sauce:1kg butternut squash (cooked to soft)2 cups almond milk1 tsp garlic powdersalt and pepper to tasteBechamel Sauce:1 tbsp nondairy spread or butter1 tbsp plain flour1 cup almond milk1/8 tsp nutmeg1 tbsp nutritional yeast (optional, adds B vits)salt and pepper to taste
Cook the butternut squash (either roasting a whole one, or simmering a prepared one in the almond milk for the sauce until soft.). If using roasted squash, scoop soft flesh from skin into a blender and add almond milk and blend until smooth, adding seasonings. Set sauce aside.
Next, make a bechamel sauce by melting the tablespoon of butter in a saucepan on medium heat. Add a tablespoon of flour to the butter or spread and whisk for about 30 seconds. Then add the cup of almond milk to the mixture a small amount at a time, whisking as you go to avoid lumps, until you have a smooth sauce, and cook until bubbling. Add nutmeg, nutritional yeast (if using) and season to taste.
When both sauces are ready, ladle a layer of butternut squash sauce into the bottom of a rectangular baking pan and spread evenly. Place as many dry lasagne sheets as will fit without overlapping (in my dish, this is 3). Top each sheet with a dollop of cottage cheese and spread to cover thinly. Then add a generous spoon of the spinach and spread this as well. Cover this layer of cheese and spinach with another covering of butternut sauce and top with another layer of lasagne sheets. Continue layering until the pan is nearly filled, and then top the final layer with some butternut squash sauce, and top the entire lasagne with the prepared bechamel sauce, spreading evenly. Bake the lasagne at 200C until the lasagne sheets are tender (test with a knife or skewer), about 30-45 minutes, depending on your oven. Enjoy without guilt.
Serving Size: Makes 6 generous servings
Next, make a bechamel sauce by melting the tablespoon of butter in a saucepan on medium heat. Add a tablespoon of flour to the butter or spread and whisk for about 30 seconds. Then add the cup of almond milk to the mixture a small amount at a time, whisking as you go to avoid lumps, until you have a smooth sauce, and cook until bubbling. Add nutmeg, nutritional yeast (if using) and season to taste.
When both sauces are ready, ladle a layer of butternut squash sauce into the bottom of a rectangular baking pan and spread evenly. Place as many dry lasagne sheets as will fit without overlapping (in my dish, this is 3). Top each sheet with a dollop of cottage cheese and spread to cover thinly. Then add a generous spoon of the spinach and spread this as well. Cover this layer of cheese and spinach with another covering of butternut sauce and top with another layer of lasagne sheets. Continue layering until the pan is nearly filled, and then top the final layer with some butternut squash sauce, and top the entire lasagne with the prepared bechamel sauce, spreading evenly. Bake the lasagne at 200C until the lasagne sheets are tender (test with a knife or skewer), about 30-45 minutes, depending on your oven. Enjoy without guilt.
Serving Size: Makes 6 generous servings
Nutritional Info Amount Per Serving
- Calories: 366.9
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 13.8 mg
- Total Carbs: 59.9 g
- Dietary Fiber: 9.9 g
- Protein: 21.6 g
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