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Butternut Squash Lasagna

Shahida Robertson
A savory alternative to a red sauce lasagna
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Course Dinner, Main Course
Servings 6 servings

Equipment

  • 9x13 Baking Dish
  • 1-2 Baking Sheets
  • Blender

Ingredients
  

  • 10 oz brown rice lasagna

Butternut Squash Sauce

  • 1 1/2 cups butternut squash (cubed)
  • 1/2 cup vegetable broth or your choice of plantbased milk Add sparingly, as you want your sauce to be on the thicker side
  • 1/2 cup nutritional yeast
  • 2 tbsp olive oil (optional for roasting)
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tsp chopped garlic

Filling Mixture

  • 3-4 king oyster mushrooms If you can't find these, 8-10 sliced cremini will work just fine
  • 2 1/2 cups kale
  • 1 leek 1/2 sliced onion will work here too
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp pepper

Breadcrumb Mix

  • 1/4 cup fried onion pieces (crushed)
  • 1/4 cup nutritional yeast
  • 1/4 cup bread or panko crumbs

Instructions
 

Butternut Squash

  • Preheat oven to 400°F.
  • Toss butternut squash in olive oil, garlic, and thyme.
  • Spread onto a baking sheet lined with parchment paper.
  • Roast for 20 minutes.
  • Remove squash from oven and let cool while noodles are cooking.
  • Lower oven temp to 375°F

Filling Mixture

  • While the squash is roasting, thinly slice leek and mushrooms.
  • In a skillet, heat a tbsp of oil (or water if oil free) and toss in leeks and mushrooms. Cook until the leeks are translucent and mushrooms are tender.
  • Add onion powder, garlic powder, salt, pepper, and kale.
  • Cover with a lid, remove from heat and set aside.

Pasta

  • Bring a large pot of water to a rapid boil.
  • Drop pasta in individually. Break some in half to make them fit if necessary.
  • Follow package instructions on cooking time.

Assembly & Baking

  • Add squash to blender along with salt, pepper, smoked paprika, nutritional yeast, and veggie stock or plantbased milk.
  • Pour a small amount of squash mixture to the bottom of an 8x11 baking sheet.
  • Line pasta along dish, covering sides by tearing pasta sheets if needed.
  • Spread several spoonfuls of the filling mixture into the dish.
  • Continue this sequence until dish is full, using the remainder of the butternut squash sauce on the top.
  • Bake for 20 minutes.
  • Take out dish and cover in breadcrumb mixture. Bake for 10 minutes.
  • Let rest for 10 minutes and serve.
Keyword baked dish, casserole, dinner, dinner options, one dish casserole, savory dish