Wednesday, January 9, 2013

{Recipe}Roasted Butternut Squash Lasagna with Crispy Sage Leaves

This was a delicious (and vegan) addition to our Thanksgiving feast but it would be good any time you've got butternut squash handy and want to make something special with it.
I found the recipe here.

Start by roasting the butternut squash on a parchment lined baking sheet.  Cut up the butternut squash or use pre cut (like I did).  Drizzle with olive oil then sprinkle with salt and nutmeg.
Arrange the fresh sage leaves on the pan and brush with olive oil.
Roast at 300 F. Take the sage leaves out after 5 minutes, let the butternut squash cook for 30-35 minutes (until tender).  Let cool.

Transfer the cooled squash to a food processor and puree until smooth.
Cook lasagna noodles unless you are using the no-boil kind, set aside.

Slice up one package of Daiya Jack Cheese.
While the squash is roasting and cooling, prepare the cashew bechamel sauce.
Process 1/2 cup of raw cashews in a blender or food processor until crumbly. Add 1 cup of almond milk while processing until a smooth cream forms.
Melt 4 TBS of Earth Balance Buttery Sticks in a saucepan, whisk in 4 TBS of flour and cook over medium heat until the mixture begins to darken in color.  Continue whisking and add in the cashew cream.  Mixture will start to thicken. Whisk in two more cups of almond milk.  Add 1 tsp of salt and 2 tsp of nutmeg.
It's time to assemble the lasagna.
Spread some of the sauce on the bottom of a 9 x 13 pan, add noodles to cover, top with squash and cheese.
Repeat the layers, sprinkling the crispy sage leaves among them.

Cover with foil.
Bake at 350F for 35-40 minutes, take out of oven and let sit for 10-15 minutes before cutting to set. Ours traveled well in an insulated carrier.

Cut up and enjoy!
It's creamy, rich and satisfying with just the right amount of spice.
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Morgan said...

This sounds awesome! I love your vegetarian/vegan recipes :) I get so many dinner ideas from you!

Katie said...

Oh yum! This looks delicious. Butternut squash lasagna is one of my favorites :)

Mind Body and Sole said...

Sounds delicous! And very similar to the butternut squash ravioli with sage butter sauce that I made. Heaven! :) I'm so glad you shared this on Wildcrafting Wednesday! :)

~ Kathy

Laura Ingalls Gunn said...

Oh yum! I want to lick the computer screen! :)

Lisa Lynn said...

This looks wonderful! Found you on Katherine's corner and I would love to have you share this on The HomeAcre Hop!

chrissy said...

last fall i had a lovely meal of butternut squash ravioli with salty cheese and nuts. i still think about it! who would have thought that squash and pasta would be such a great pair?

Katherines Corner said...

oh my goodness, where's my fork? Thank you for sharing at the hop xo said...

Thanks for linking up to I'm Not a Trophy Wife's Favorite Friday! Hope to see you again this weekend. I am determined to successful bake butternut squash! said...

Thanks Heather for linking up this recipe to Friday Favorites at I'm Not a Trophy WIfe! I am determined to successfully prepare butternut squash!

Elizabeth Ann @ Elizabeth Ann's Recipe Box said...

THis looks amazing!!!!!!! Thanks for linking up!!!

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