Butternut Squash & Spinach Lasagna
• Roasting the squash first gives a sweeter, deeper flavor than steaming. • Letting the lasagna rest is essential so it sets and slices cleanly. • You can prep all components ahead for easier assembly. • This holds well for meal prep and often tastes better the next day. Health Benefits: Butternut squash provides beta-carotene (vitamin A precursor), fiber, and antioxidants that support eye and immune health. Spinach adds iron, folate, and vitamin K for blood and bone health. Plant-based milk and nutritional yeast contribute small amounts of protein and B vitamins, while olive oil adds heart-healthy fats. This dish balances complex carbohydrates, fiber, and fats for steady energy and satisfying plant-forward nutrition.
1 steps, about 90 minutes
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01Preheat oven to 400°F (200°C). 2. Toss butternut squash with olive oil, salt, pepper, and nutmeg. Roast for 25–30 minutes until soft. 3. Mash or blend roasted squash into a smooth, creamy puree. 4. Heat olive oil in a pan and sauté onion for 3–4 minutes until softened. 5. Add garlic and cook for 1 minute. 6. Add spinach and cook until wilted. Season lightly with salt and pepper. 7. In a saucepan, heat olive oil or vegan butter. Whisk in flour and cook for 1–2 minutes. 8. Slowly whisk in plant milk until smooth and thickened. Season with salt, pepper, and garlic powder. 9. Prepare lasagna noodles according to package instructions if needed. 10. In a baking dish, spread a thin layer of white sauce. 11. Add noodles, then butternut squash, spinach, and more sauce. Repeat layers. 12. Finish with noodles, remaining sauce, and optional vegan parmesan. 13. Bake covered for 25 minutes, then uncover and bake another 10–15 minutes until golden and bubbling. 14. Let it rest 10–15 minutes before slicing.
• Roasting the squash first gives a sweeter, deeper flavor than steaming. • Letting the lasagna rest is essential so it sets and slices cleanly. • You can prep all components ahead for easier assembly. • This holds well for meal prep and often tastes better the next day. Health Benefits: Butternut squash provides beta-carotene (vitamin A precursor), fiber, and antioxidants that support eye and immune health. Spinach adds iron, folate, and vitamin K for blood and bone health. Plant-based milk and nutritional yeast contribute small amounts of protein and B vitamins, while olive oil adds heart-healthy fats. This dish balances complex carbohydrates, fiber, and fats for steady energy and satisfying plant-forward nutrition.
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