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squash-spinach-lasagna-recipe

Squash Spinach Lasagna

A delicious vegan lasagna made with squash and spinach.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 large butternut squash peeled and sliced
  • 2 cups spinach fresh
  • 1 box lasagna noodles oven-ready
  • 2 cups tomato sauce
  • 1 cup vegan ricotta
  • 1 cup vegan mozzarella shredded

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. Layer the bottom of a baking dish with a thin layer of tomato sauce.
  3. Place a layer of lasagna noodles on top of the sauce.
  4. Spread a layer of vegan ricotta over the noodles.
  5. Add a layer of sliced butternut squash and spinach.
  6. Repeat layers until ingredients are used up, ending with a layer of noodles and sauce.
  7. Top with shredded vegan mozzarella.
  8. Cover with foil and bake for 30 minutes.
  9. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
  10. Let cool for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 700mg | Fiber: 8g | Sugar: 8g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Lasagna, Vegan
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