This lasagne will BLOW YOUR MIND. I'm not joking. I'm not the biggest butternut squash fan, but I am IN LOVE with this lasagne. You'll never know its vegan AND gluten free. This is THE RECIPE to prove to your non-vegan friends that vegan food is just as good (or better) than non-vegan food.
This recipe uses Daiya brand shredded vegan mozzarella cheese. Generally speaking, I don't like to use 'fake' cheeses or meat replacements. They usually don't taste very good, nor are they nutritionally good for you - most are so processed its just better to omit them altogether. I like Daiya in some cases, like this recipe, because it creates a great creamy consistency and flavor. Daiya uses all non-GMO ingredients and naturally occurring ingredients in their products - they do not add any artificial colors or flavors and are also cholesterol and trans fat free. They are very open about their company and products and you can read more about them by clicking here. Now! On to the recipe!
Serves 4-6 (or 2, because its THAT good)
Butternut Squash Lasagne
- 1 butternut squash, roasted
- 1 cup almond milk
- 3 beefsteak tomatoes, sliced thinly
- 1 jar pasta sauce
- 1 box lasagne noodles*
- 1 tsp dried basil (plus more)
- 1 tsp dried oregano (plus more)
- 1 package Daiya Mozzarella Shreds
*I used DeBoles brand Rice Lasagne Noodles. They are no bake and are vegan and gluten free and taste just as good as regular lasagne noodles. Look in your grocery store's health food aisle or in the gluten free section.
Roast the Butternut Squash
Cut the butternut squash in half and remove the inner seeds. Place in a casserole dish (like the one you'd make the lasagne in) with enough water to cover about 1/4" of the squash and bake the squash flesh side down at 400 degrees for 45 minutes. Allow time to cool.
Peel the skin off the butternut squash and puree with 1 cup of almond milk in your Vitamix, food processor, or blender. Transfer pureed squash to a large bowl.
Mix 1 package of shredded Daiya Mozzarella, 1 tsp basil, and 1 tsp oregano to the squash.
In a casserole dish layer 3 lasagne noodles, the pureed squash and Daiya mixture, 6 slices of tomato, and pasta sauce. Continue layering until you get to the last layer. On the last layer add the noodles, squash puree, pasta sauce, and top with the last of the sliced tomatoes. Sprinkle on more basil and oregano.
Bake at 400 degrees, covered, for 45 minutes. Uncover, then bake another 15 minutes. Allow 15 minutes to rest before serving.