Butternut Squash Lasagna

 We altered the butternut squash lasagna recipe from Spruce Eats

Ingredients

• 8 cups cubed butternut squash (from a 2 1/2 to 3-pound squash)

• 1/2 teaspoon salt, divided

• 1/2 teaspoon ground black pepper, divided

• chicotta
  (1 can drained chickpeas, 1/3 cup pinenuts, 1/4 cup nutritional yeast, 2 TBS lemon juice, 1/4 tsp garlic powder, 1/4 tsp salt, blended until smooth)
  

• 3/4 cup vegan grated Parmesan cheese, divided

• 1/2 cup flax milk, or more, as needed

• 1 teaspoon grated nutmeg

• 12 to 16 gluten free lasagna noodles

• 1 onion, diced
  

• 4 medium garlic cloves, minced or grated

• Basil leaves to layer
  

• 3 cups of spaghetti sauce

• 2 cups vegan shredded mozzarella cheese, divided

• 3/4 teaspoon Italian seasoning

• Fresh basil leaves and Parmesan cheese, for garnish

Steps to Make It

1. Gather the ingredients.

2. Preheat the oven to 400 F. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray. 

3. Place the butternut squash cubes on the prepared baking sheet, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Spread into an even layer.

4. Bake the squash until fork-tender, about 30 minutes. Remove from the oven and reduce the oven temperature to 375 F.

5. Transfer the squash to a food processor along with the chicotta cheese, 1/4 cup of Parmesan cheese, 1/2 cup of milk, and the nutmeg. Pulse until smooth. If the mixture is too thick, add a few more tablespoons of milk. Set aside. 

7. Water sauté the onions and the garlic.  Remove the vegetables from the heat and set aside to cool slightly.

8. Gently lay the noodles out on a lightly oiled baking sheet or tray. Turn to coat in the oil to prevent from sticking.

9. Butter or oil a 2 1/2 to 3-quart baking dish. Spread about one-third of the butternut squash mixture in the prepared baking dish, then top with basil,, spaghetti sauce then a 1/2 cup of the mozzarella cheese. Sprinkle with a dash of Italian seasoning.

10. Top the butternut squash/cheese layer with 3 lasagna noodles—or 4 if the baking dish is wide.

11. Drain any excess moisture from the onion and garlic, Spoon half of the veggie mixture over the noodle layer, then top with basil, spagetti sauce, and another 1/2 cup of mozzarella cheese. Sprinkle with another dash of Italian seasoning.

12. Top the veggie mixture with 3 lasagna noodles.

13. Repeat steps 11 through 14 until you use the last layer of noodles.

14. Top the last layer of noodles with the remaining one-third of butternut squash, then top with the remaining 1 cup of spaghetti sauce and 1 cup of mozzarella cheese and remaining 1/2 cup of Parmesan cheese. Sprinkle with another dash of Italian seasoning.

15. Cover the baking dish tightly with foil, not letting it rest on the cheese layer.

16. Bake the lasagna, covered, for 35 minutes.

17. Remove the foil and bake the lasagna until the cheese is melted and lightly browned, 10 to 15 minutes longer. 

18. Let the lasagna cool for about 15 to 20 minutes before slicing and serving. Garnish with extra Parmesan cheese and basil leaves, if desired.