Butternut Squash & Spinach Lasagna (Dairy Free)
Butternut Squash and Spinach Lasagna (Dairy-Free): This wholesome and hearty lasagna is the perfect blend of creamy butternut squash, fresh spinach, and gluten-free noodles, all layered with dairy-free ricotta and baked to golden perfection. It's a comforting, nutritious meal that's ideal for clean eating, gluten-free, and dairy-free diets, offering a delicious twist on the classic lasagna. Perfect for family dinners or meal prep!
Equipment
- 1 Baking dish (9x13 inch or similar)
- Large mixing bowls
- 1 Saucepan
- 1 Vegetable peeler
- 1 Sharp knife
- 1 Cutting board
- 1 Blender or immersion blender (for butternut squash sauce)
- 1 Spatula or spoon (for spreading the layers)
- 1 Aluminum foil (to cover the lasagna while baking)
- Measuring Cups and Spoons
Ingredients
For the Butternut Squash Sauce:
- 1 Medium butternut squash, peeled and cubed
- 1 Small onion, diced
- 3 Cloves garlic, minced
- 1 tbsp Olive oil
- 2 cups Vegetable broth
- 1 tsp Dried thyme
- 1 tsp Dried sage
- Salt and pepper to taste
- ¼ cup Nutritional yeast (for a cheesy, dairy-free flavor)
For the Lasagna Layers:
- 9 to 12 gluten-free lasagna noodles (ensure they’re dairy-free)
- 5 Fresh spinach, roughly chopped
- 2 Olive oil (to sauté the spinach)
- 1½ Dairy-free ricotta (store-bought or homemade using tofu or cashews)
- 1 Dairy-free shredded mozzarella (optional, for topping)
- Fresh basil leaves (for garnish)
Instructions
Step 1: Prepare the Butternut Squash Sauce
- Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent, about 3-5 minutes.
- Cook the squash: Add the cubed butternut squash to the pan and pour in the vegetable broth. Stir in the thyme, sage, salt, and pepper. Bring the mixture to a simmer and cover. Cook for 20 minutes, or until the squash is fork-tender.
- Blend the sauce: Once cooked, transfer the squash mixture to a blender or use an immersion blender. Blend until smooth. Stir in the nutritional yeast for that “cheesy” flavor.
- Tip: If you prefer a thinner sauce, add a bit more vegetable broth while blending.
Step 2: Cook the Lasagna Noodles
- Boil the noodles: Bring a large pot of salted water to a boil. Add the gluten-free lasagna noodles and cook according to the package instructions. Drain and set aside, ensuring the noodles don't stick together.
- Tip: Drizzle a little olive oil over the cooked noodles to prevent sticking.
Step 3: Sauté the Spinach
- Cook the spinach: In a separate pan, heat olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Set aside.
Step 4: Assemble the Lasagna
- Preheat your oven: Set your oven to 375°F (190°C).
- Layering: Start by spreading a thin layer of the butternut squash sauce at the bottom of your lasagna pan (about 9x13 inches). Add a layer of noodles, followed by a generous layer of dairy-free ricotta, sautéed spinach, and more butternut squash sauce. Repeat the process, ending with a final layer of noodles and butternut squash sauce on top.
- Optional cheesy topping: If desired, sprinkle dairy-free mozzarella on the top layer for a bubbly, golden finish.
Step 5: Bake the Lasagna
- Bake: Cover the lasagna with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the sauce is bubbling.
Step 6: Serve and Enjoy
- Garnish: Once out of the oven, let the lasagna cool slightly before slicing. Garnish with fresh basil leaves for a burst of flavor and color.
Notes
Meal Prep and Storage Tips:
- Make Ahead: You can assemble the lasagna up to 1 day in advance. Store it covered in the fridge and bake when ready.
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
- Freezing: To freeze, wrap the assembled (but unbaked) lasagna tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Reheat individual slices in the microwave or the oven at 350°F until warmed through.