Description
This Butternut Squash and Spinach Lasagna is a comforting and vibrant plant-based dish combining the natural sweetness of roasted butternut squash with fresh spinach and creamy plant-based cheese. Enhanced by a natural gelling agent for a luscious sauce, and layered with smoky turkey bacon, this lasagna offers rich flavors and textures perfect for family dinners or special occasions.
Ingredients
Scale
Vegetables & Produce
- 1 medium butternut squash, peeled and cubed
- 6 cups fresh spinach, chopped
- 3 cloves garlic, chopped
- 1 medium onion, chopped
Dairy Alternatives
- 1 cup plant-based cheese (plus extra for topping)
Pantry Items
- 9 to 12 lasagna sheets (no-boil or traditional)
- 2 cups tomato sauce (natural)
- 1 tbsp natural gelling agent
- 2 tbsp olive oil
- 1 tsp nutmeg
- Salt, to taste
- Black pepper, to taste
- 1 tsp dried herbs (such as oregano and basil)
Protein
- 4 oz smoked turkey bacon, chopped
Additional Seasoning
- 1 tsp vegetarian Worcestershire sauce
- 1 tsp apple cider vinegar
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash. Toss with olive oil, salt, and nutmeg. Roast in a preheated oven at 400°F (200°C) for 30 minutes until tender and caramelized. Allow to cool slightly, then puree the squash with plant-based cheese and natural gelling agent until smooth, creating a creamy yet firm sauce.
- Cook the Spinach and Aromatics: In a large pan, warm olive oil over medium heat. Sauté chopped garlic and onion until translucent and fragrant. Add the fresh spinach and cook gently until wilted but still vibrant green. Season with salt, pepper, and dried herbs. Set aside to let excess moisture evaporate.
- Prepare the Tomato Sauce Base: In a separate saucepan, warm the natural tomato sauce. Stir in vegetarian Worcestershire sauce and apple cider vinegar. Let it simmer gently while assembling the lasagna layers.
- Assemble the Lasagna: Spread a thin layer of tomato sauce in the baking dish. Layer with lasagna sheets followed by a generous spread of butternut squash puree, a layer of wilted spinach, and sprinkle chopped smoked turkey bacon. Add dollops of plant-based cheese. Repeat the layers until the dish is filled, finishing with a topping of plant-based cheese for a golden finish.
- Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for about 40 minutes. Remove the foil for the last 10 minutes to brown the top. Let the lasagna rest for 10 minutes before slicing to allow the layers to set firmly.
Notes
- Cut butternut squash into uniform cubes for even roasting and consistent sweetness.
- Drain spinach thoroughly to prevent soggy layers in the lasagna.
- Using no-boil lasagna sheets can save time and absorb sauces well.
- Chop smoked turkey bacon finely for an even smoky flavor throughout.
- Allow the lasagna to cool slightly before slicing to maintain structure.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Butternut Squash Lasagna, Spinach Lasagna, Plant-Based Lasagna, Vegetarian Lasagna, Comfort Food, Gluten Free Lasagna
