Butternut Squash and Spinach Lasagna

• Vegetarian

• Produce

  • 2 cups Baby spinach or 1 cup or frozen spinach, fresh
  • 14 oz Or half butternut squash
  • 2 Pinch Thyme, fresh or dry

• Refrigerated

  • 1/2 cup Cashew or almond milk

• Canned Goods

  • 1/2 tsp Mushroom seasoning or vegetable bouillon

• Pasta & Grains

  • 9 oz Oven ready lasagna sheets

• Baking & Spices

  • 2 Pinch Pepper
  • 1 tsp Salt
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Bread & Baked Goods

  • 2 cups Panko

• Dairy

  • 2 cups Cashew cheese

• Liquids

  • 1/2 cup Water

Found on veggiecravings.com

Ingredients

• Butternut Squash Filling:
• 1 tablespoon oil
• 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
• 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
• ½ teaspoon salt
• ½ teaspoon mushroom seasoning or vegetable bouillon
• Pinch of fresh or dry thyme
• Pinch of pepper
• ½ cup water
• ½ cup cashew or almond milk
• Spinach and Filling:
• 2 cups of cashew cheese
• 2 cups of fresh baby spinach or 1 cup or frozen spinach
• ½ teaspoon salt
• Pinch of pepper
• Other:
• 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes)
• 2 cups of panko (Japanese bread crumbs) or gluten free panko
• Pinch of fresh or dry thyme
• Pinch of salt

Directions

• In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
• Transfer into food processor. Add cashew or almond milk and blend until smooth.
• Pre-heat oven to 400 °F (200 °C).
• In a bowl, add all spinach filling ingredients together, mix well and set aside.
• Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
• Add ⅓ butternut squash filling and spread on the bottom of baking dish.
• Add lasagna sheets and spread half spinach filling on top.
• Spread another layer (1/3) of butternut squash filling.
• Add another layer of lasagna sheets and spread other half of spinach filling on top.
• Layer again with lasagna sheets.
• Spread the final layer (1/3) of butternut squash filling.
• Sprinkle with panko, a pinch of salt and some thyme.
• Cover the baking dish with foil and bake for 30 min.
• Remove foil and bake additional 10 minutes.