Description
This Roasted Butternut Squash Lasagna is a comforting and flavorful plant-based dish combining creamy plant-based cheese, smoky smoked turkey bacon, and tender roasted butternut squash. Perfect for weeknight dinners or special occasions, it features naturally sweet and smoky layers with a luscious texture created by a natural gelling agent. Bright autumn colors and fresh herbs make it as beautiful as it is delicious.
Ingredients
Scale
Butternut Squash Layer
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon fresh rosemary, chopped
Smoked Turkey Bacon Layer
- 6 slices smoked turkey bacon
Creamy Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, minced
- 1 cup plant-based cheese, shredded or chopped
- 1/4 cup vegetable broth
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 to 2 teaspoons natural gelling agent (such as agar or carrageenan)
Lasagna Layers
- 12 whole wheat or gluten-free lasagna noodles
- Additional plant-based cheese, for topping (about 1 cup)
Herbs and Seasoning
- 1 teaspoon fresh sage, chopped
- Salt and black pepper, as needed
Instructions
- Prepare and roast the butternut squash: Peel and cube the butternut squash into uniform pieces. Toss with olive oil, salt, pepper, and fresh rosemary. Roast in a preheated oven at 400°F (200°C) for 25-30 minutes until tender and slightly caramelized on the edges.
- Cook smoked turkey bacon: While the squash roasts, cook the smoked turkey bacon in a pan over medium heat until crisp, then chop into bite-sized pieces.
- Make the creamy sauce: In a saucepan, heat olive oil and gently sauté minced garlic and onions until translucent. Add plant-based cheese, vegetable broth, and vegetarian Worcestershire sauce (natural), stirring until melted and smooth. Stir in the natural gelling agent and heat gently until the sauce thickens to a luscious consistency.
- Assemble the lasagna layers: Spread a thin layer of creamy sauce on the bottom of a baking dish. Layer lasagna noodles on top, followed by half the roasted squash, smoked turkey bacon, and more sauce. Repeat the layering, finishing with noodles and topping generously with plant-based cheese.
- Bake until bubbly and golden: Bake the assembled lasagna in a preheated oven at 375°F (190°C) for 35-40 minutes until the edges bubble and the top is golden. Let the lasagna rest for 10 minutes before slicing to allow it to set.
Notes
- Cut squash cubes uniformly to roast evenly.
- Use fresh rosemary and sage for the best aromatic flavor.
- Dry fresh lasagna sheets slightly to prevent excess moisture.
- Allow the lasagna to rest after baking to set layers properly.
- Adjust seasoning gradually by tasting components before assembly.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: butternut squash lasagna, plant-based lasagna, roasted squash recipe, smoked turkey bacon, vegetarian lasagna, gluten-free lasagna