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Vegan Butternut Squash Lasagna: Indulgent Béchamel Delight

Vegan Butternut Squash Lasagna with Béchamel Sauce
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A delicious and indulgent vegan lasagna featuring layers of roasted butternut squash and a creamy béchamel sauce.

Ingredients

Scale
  • 2 cups roasted butternut squash puree
  • 9 sheets lasagna noodles
  • 2 cups spinach
  • 1 cup vegan ricotta
  • 1/2 cup nutritional yeast
  • 3 cups unsweetened almond milk
  • 1/4 cup all-purpose flour
  • 1/4 cup vegan butter
  • 2 cloves garlic, minced
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the béchamel sauce by melting vegan butter in a saucepan, then adding garlic and cooking until fragrant.
  3. Whisk in flour until combined, then gradually add almond milk, stirring continuously until thickened.
  4. Add nutritional yeast, nutmeg, salt, and pepper to the sauce and mix well.
  5. In a baking dish, layer lasagna noodles, butternut squash puree, spinach, vegan ricotta, and béchamel sauce, repeating the layers until all ingredients are used.
  6. Finish with a layer of béchamel sauce on top and cover with foil.
  7. Bake in preheated oven for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden.

Notes

  • Let the lasagna cool for at least 10 minutes before slicing.
  • For added flavor, sprinkle some vegan cheese on top before baking.

Nutrition

Keywords: Vegan Butternut Squash Lasagna, Béchamel Sauce, Vegan Recipes

Find it online: https://thehungrytable.net/vegan-butternut-squash-lasagna/