Sunshine sunshine, it’s fine, about time that the snow and cold be gone and we have some sun and spring coming our way. Time to transiting out of hibernation mode and into spring mode!
Butternut squash is such a staple in the fall and winter but it is wonderful all year long. The rich orange color indicates that it is full of carotenoids, which are powerful antioxidants in the body. Not to mention it is also full of vitamin A and vitamin C, which is great for the immune system (this can always use a little love!).
I created this recipe because I love lasagna but don’t love tomato sauce and you can’t really make lasagna without sauce! Swapping the tomatoes for butternut squash is a perfect alternative for a creamy and delicious dinner.
- 1 tbsp olive oil
- 1 large butternut squash
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cinnamon
- ½ tbsp ginger
- ½ tbsp nutmeg
- 4 cups spinach
- tofu ricotta (I used Minimalist Bakers Recipe)
- 1 block mozzarella (I like Okanagan Soya)
- 1 pack gluten-free lasagna noodles
- Chop the squash into cubes and toss in oil, salt, pepper, cinnamon, ginger, and nutmeg
- Bake at 450° for 45 mins or until squash is tender
- At this point, you can mash the squash or keep it in cubes depending on your preference
- Then time to layer the lasagna -- place squash on the bottom, top with spinach and then apply a layer of pasta. Then spread vegan ricotta and sprinkle mozzarella. Continue this layering process for 3-4 layers (make sure the top layer has lots of moisture on the noodles so they don't get dry
- Place in the oven at 350° with tin foil onto for 30 min
- Cut into 4 servings
I hope you love this lasagna, it’s: