Description
A cozy, veggie-packed, and creamy comfort meal featuring roasted butternut squash and fresh spinach in layers with savory plant-based cheese and a luscious natural gelling agent béchamel-like sauce. This dish offers wholesome nutrition, rich creaminess, and vibrant colors, perfect for a vegetarian-friendly dinner that can be made ahead and enjoyed by all.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash, peeled and cubed
- 6 cups fresh spinach, roughly chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
Lasagna and Cheese
- 9–12 lasagna noodles (use gluten-free if needed)
- 2 cups plant-based cheese, shredded or crumbled
Sauce and Seasonings
- 3 tablespoons olive oil
- 2 cups plant-based milk
- 1 teaspoon natural gelling agent (such as pectin or agar)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Protein and Extras
- 1/2 cup smoked turkey bacon, chopped and crisped
Instructions
- Prepare the Butternut Squash: Peel and cube the butternut squash into bite-sized pieces. Toss with 1 tablespoon olive oil, minced garlic, salt, and fresh thyme. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and caramelized to enhance natural sweetness.
- Sauté Spinach and Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until translucent and fragrant. Add fresh spinach and cook just until wilted. Stir in vegetarian Worcestershire sauce (natural) and season with salt and pepper. Remove from heat and set aside to cool slightly.
- Prepare the Natural Gelling Agent Béchamel Sauce: In a saucepan, whisk together plant-based milk and natural gelling agent over medium heat. Add sautéed garlic and onion from step 2, season with salt, pepper, fresh parsley, and thyme. Stir continuously until the sauce thickens to a smooth, silky consistency suitable for layering in the lasagna.
- Assemble the Layers: Lightly grease a baking dish and spread a spoonful of béchamel sauce on the bottom to prevent sticking. Lay down a layer of cooked lasagna noodles, followed by roasted butternut squash, sautéed spinach, a sprinkle of crispy smoked turkey bacon pieces, and a generous handful of plant-based cheese. Repeat layers until all ingredients are used, finishing with a layer of béchamel sauce topped with extra plant-based cheese.
- Bake to Perfection: Cover the assembled lasagna with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden brown and the layers meld beautifully. Let the lasagna rest for 10 minutes before serving to allow flavors to develop.
Notes
- Cut squash into uniform cubes for even roasting and caramelization.
- Use fresh spinach for the best texture and color; frozen spinach can be used if thoroughly drained.
- Slightly undercook lasagna noodles before layering to avoid sogginess.
- Press layers gently with a spoon to compact and get neat slices after baking.
- Experiment with herbs such as rosemary or sage for an earthy flavor complementing the squash.
- Leftovers keep well refrigerated for up to 4 days, and freeze for up to 3 months.
- Reheat in an oven at 350°F (175°C) covered with foil or microwave in short bursts, checking frequently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Butternut squash lasagna, spinach lasagna, vegetarian lasagna, plant-based cheese, creamy vegetable casserole, gluten-free lasagna
