Description
Butternut Squash and Spinach Lasagna is a vibrant, nutritious dish layered with naturally sweet roasted butternut squash, tender spinach sautéed with aromatic garlic and onion, and creamy plant-based cheese sauce enhanced with a natural gelling agent. This vegetarian-friendly lasagna features smoked turkey bacon bits for a savory touch and is perfect for meal prep, holding well in the fridge and freezer. Flexible and easy to customize, it offers a rich, comforting, and wholesome meal ideal for family and friends.
Ingredients
Scale
Vegetables and Greens
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups fresh spinach, washed and roughly chopped
- 1 medium onion, diced (natural)
- 3 cloves garlic, minced (natural)
Lasagna Components
- 9–12 lasagna noodles (whole wheat or gluten-free)
- 1 cup smoked turkey bacon, cooked and chopped
- 2 tablespoons olive oil (natural)
- 1 teaspoon salt, divided
Cheese Sauce
- 2 cups plant-based cheese, shredded or sliced (plant-based)
- 1–2 teaspoons natural gelling agent
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 cup water or plant-based milk, as needed
Seasonings and Extras
- Freshly ground black pepper, to taste
- Optional herbs: fresh basil, sage, or thyme, chopped
- Red chili flakes or smoked paprika, optional for spice
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil (natural) and a pinch of salt. Spread evenly on a baking sheet and roast for about 25-30 minutes until tender and caramelized around the edges, enhancing its natural sweetness.
- Sauté the Spinach and Aromatics: In a large skillet, heat 1 tablespoon olive oil (natural) over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. Add the fresh spinach and cook just until wilted, about 2 minutes, ensuring it retains its vibrant color and fresh flavor.
- Prepare the Plant-Based Cheese Sauce: In a blender or mixing bowl, combine the plant-based cheese, natural gelling agent, vegetarian Worcestershire sauce (natural), and water or plant-based milk as needed. Blend or whisk until smooth to create a creamy sauce that will hold the layers together.
- Layer the Lasagna: In a baking dish, spread a spoonful of the cheese sauce on the bottom. Place a layer of cooked lasagna noodles over the sauce. Add a layer of roasted butternut squash, then the sautéed spinach and onion mixture, and sprinkle with smoked turkey bacon bits. Spread more cheese sauce over this layer. Repeat the layering until all ingredients are used, finishing with a generous topping of cheese sauce.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the lasagna is bubbly and the top is golden. Once baked, let it rest for 10-15 minutes before serving to allow the layers to set and flavors to meld.
Notes
- Use fresh butternut squash and spinach for best flavor and texture.
- Wilt spinach just enough to maintain its vibrant color and nutrients.
- Roast squash thoroughly to caramelize and enhance sweetness.
- Allow lasagna to cool slightly after baking to make slicing easier.
- Double the cheese sauce for an extra creamy and indulgent dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: butternut squash lasagna, spinach lasagna, vegetarian lasagna, plant-based cheese lasagna, gluten free lasagna, healthy lasagna
