Butternut Squash Vegetable Lasagna

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Provide a plant-centric meal for dinner tonight with our Butternut Squash Vegetable Lasagna. Adding more plant foods to your daily diet is a great way to increase your overall health while still including high flavor profiles into your dishes, and this recipe is certainly no exception. We have substituted butternut squash for the traditional carbohydrate rich lasagna noodles, and have included our vegan Cashew Ricotta Cheese as well. With flavor combinations such as these, even omnivores are sure to fall in love!

Not only is this recipe bursting with flavor, but we have also added portobello mushrooms as a nutrition booster, which means that it helps reduce the caloric and fat content while providing essential nutrients at the same time. A one cup serving of portobello mushrooms provides 40 calories, 3 grams of fiber, 5 grams of protein, and 0 milligrams of cholesterol. These mushrooms are also rich in vitamins and minerals such as riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper, and selenium. Studies have even shown that niacin may help with cardiovascular disease, as it may protect the arteries and prevent hyperlipemia (excess buildup of fat in the arteries) (1), so it’s important to make sure that this vitamin is consumed on a regular basis, which is why portobello mushrooms are a great option for using in different recipes. For more cooking inspiration, try out our Grilled Portobello Mushroomsand learn more about this tasty fungus here.

Enjoy this savory, all-natural lasagna–it’s one of our favorites!

Ingredientsfor ButternutSquashLasagne

Butternut Squash Vegetable Lasagna
Prep time:
Cook time:
Total time:
Serves: 10 servings
  • Cashew Ricotta Cheese:
  • 2 cups cashews, soaked in water for one hour
  • 1/4 cup water
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 5 tablespoons nutritional yeast
  • 1/2 teaspoon kosher salt
  • 4 small garlic cloves or 2 medium-large garlic cloves
  • Lasagna
  • 1 medium butternut squash, peeled and cut into 1/4″ thich rounds
  • 4 cups cauliflower florettes
  • 3 teaspoons olive oil
  • 1/2 teaspoon Kosher salt, sea salt or Himalayan salt
  • 1/2 teaspoon garlic powder (optional)
  • 12 ounces or 4 -5 large portobello mushrooms, stems and gills removed
  • 1 (28 ounce) jar marinara sauce or homemade marinara sauce
  • 2 cups cashew ricotta cheese
  • Equipment
  • Medium saucepan
  • Food processor
  • 2 baking sheets
  • Parchment paper
  • 9 x 13 casserole dish
Cashew Ricotta Cheese:
  1. In a medium saucepan, boil cashews in water for 20 minutes until soft. Rinse them with cold water or soak them overnight.
  2. In a food processor, add water, olive oil, lemon juice, nutritional yeast, salt and garlic, and process until smooth. Set aside.
  1. Preheat oven to 375° F, and line two baking sheets with parchment paper.
  2. In a small bowl, add cauliflower, 2 teaspoons olive oil, salt and garlic powder. Mix well, and spread the coated florets in an even layer on the baking sheet. Roast for 15 minutes per side. When done, remove from oven and set aside.
  3. Brush the cap and the bottom of the mushroom with remaining olive oil and place them on the second baking sheet. Roast them for 10 minutes on each side. Cool for a few minutes then slice in strips with a pairing knife. Set aside.
  4. In a 9 x 13 casserole dish, evenly spread 3/4 cup of marinara sauce, then layer the butternut squash on top. Layer 1 cup of the cashew ricotta cheese, roasted cauliflower, and portobello mushrooms over the butternut squash, and spread 1 cup of sauce over top. Repeat by layering the butternut squash, cashew ricotta cheese, and marinara sauce until the ingredients are gone.
  5. Cover with foil and bake for 20 minutes. If desired, sprinkle mozzarella or Parmesan cheese after 15 minutes, and cook until cheese is melted. Serve warm.
Serving size: 1 serving Calories: 400 calories, Fat: 28 grams, Saturated fat: 5 grams, Carbohydrates: 30 grams, Sugar: 12 grams, Sodium: 100 milligrams, Fiber: 5 grams, Protein: 12 grams, Cholesterol: 0 milligrams
* Top this lasagna with 3/4 cup mozzarella or Parmesan cheese, if desired.[br]*You can substitute crimini (baby bella) mushrooms or white button mushrooms for portobello mushrooms.

(1) Pharmacological effects of niacin on acute hyperlipemia. Current Medical Chemistry. http://www.ncbi.nlm.nih.gov/pubmed/27063258

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