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butternut-squash-and-sage-lasagna-recipe

Butternut Squash and Sage Lasagna

A delicious vegan lasagna made with butternut squash and sage.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled and cubed
  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 cup vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon dried sage
  • 1 package lasagna noodles oven-ready
  • 2 cups spinach fresh
  • 1 cup vegan cheese shredded

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a large saucepan, heat olive oil over medium heat. Add onion and garlic, cook until softened.
  3. Add butternut squash, vegetable broth, coconut milk, and sage. Simmer until squash is tender.
  4. Blend the squash mixture until smooth.
  5. In a baking dish, layer lasagna noodles, squash sauce, spinach, and vegan cheese. Repeat layers.
  6. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes.
  7. Let cool for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 8g | Fat: 15g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 800mg | Fiber: 8g | Sugar: 8g | Vitamin A: 10000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Lasagna, Vegan
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