Butternut squash lasagna offers a rich and creamy alternative to traditional tomato- and meat-based lasagnas. While most butternut squash lasagnas are vegetarian, you can cut the fat and cholesterol and make this dish vegan, while preserving the flavor and texture. Serve this dish to a crowd or add it to your table alongside other dishes to accommodate everyone's diet.
Making Squash Puree
Butternut squash lasagna starts with a simple roasted squash puree. Preheat the oven to 425 degrees Fahrenheit. Peel two butternut squashes, approximately 2 lbs. each, using a serrated vegetable peeler or sharp knife. Remove the pulp and seeds, then chop into 1-inch chunks. Toss with olive oil and season with salt and pepper, then roast on a baking sheet for 25 to 30 minutes, until quite tender. Mash or puree with a blender or potato masher.
Vegan lasagna requires a dairy-free alternative to ricotta and other cheeses. Create a tofu ricotta by blending 1 lb. of silken tofu with 2 tbsp. lemon juice, one clove of minced garlic, salt, white pepper, and a pinch of nutmeg in a food processor or blender. Make your filling more flavorful and filling by blending 1/2 cup of pine nuts, cashews or almonds into the mixture. Add a pinch of dry or finely minced fresh sage to bring out the sweetness in the squash filling.
Preparing the Lasagna
Once you've made the squash and tofu cream fillings, you can prepare your lasagna to bake now or later, depending upon your schedule. Grease an 8-inch by 8-inch baking pan. Arrange a layer of lasagna noodles, then spread with butternut squash puree. Top with another layer of noodles, then a layer of tofu cream. Continue layering the lasagna noodles, squash, noodles and cream, finishing with a layer of tofu cream.
Baking and Serving
To bake your butternut squash lasagna, cover the pan snugly with aluminum foil. Bake in a preheated 375 degree oven for 30 to 35 minutes. Allow it to rest for 15 minutes before you serve. Garnish with fresh sage or fried sage leaves. Serve alongside a crisp green salad and toasted artisan bread for a full meal guests will love, whether they're vegan or not.
- Food Network; Butternut Squash Lasagna; Giada de Laurentiis
- "Vegetarian Times"; Butternut Squash Lasagna; April 1, 2006
- Martha Stewart: Butternut Squash and Sage Lasagna
- "Veganomicon"; Pine Nut Cream; Isa Chandra Moskowitz, Terry Hope Romero; 2007