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how-to-make-vegan-butternut-squash-lasagna

This dish is also great frozen and reheated.

Ingredients:

Instructions:

  1. Heat oven to 400ºF. In a skillet, cook meat with garlic oil. Pour sauce, Italian herbs and salt and pepper over drained meat, bring to low boil and then simmer for 10 minutes.
  2. Cut the top and ends of the squash off and peel it. Cut in half, width-wise and remove the seeds. Slice the squash into 1/2 inch uniform planks.
  3. Using a rectangle pan, lightly cover the bottom of the dish with sauce to keep the squash from sticking to the pan. Add a layer of squash, trying not to overlap the pieces. Spoon on the meat sauce mixture for the next layer and then add 1/3 of cheese mixture. Repeat two more times, with the cheese on top.
  4. Bake for 45 minutes until the lasagna has a slightly browned top. Allow the lasagna to rest for 10 minutes before cutting.

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