This Vegan Butternut Squash Lasagna with Caramelized Onions and Spinach features a creamy tofu cashew bechamel sauce and lots of melted vegan cheese. A perfect vegan lasagna recipe to feed a crowd during fall break. Soy-free option Nut-free option

Ingredients

  • 10 -12 once (283.5 g) courge musquée en cubes Use one double quantity for a double couche
  • 1 cuillère à café huile
  • 1 /4 cuillère à café sel
  • 1 /4 cuillère à café poivre
  • 1 /4 cuillère à café thym
  • Preparation

  • Cook the squash Caramelized onion: Heat the oven to 400 degrees F ( 205 ° C) before. Place the onions, salt, sugar and oil in a 9×9 square lasagne dish and mix well.
  • < span style ="display: block;">In another baking sheet, add the butternut squash and oil, salt, pepper, and thyme, tossing well to coat. Then distribute evenly.
  • Place the onion skin and baking on top Butternut Squash Baking Sheet. Check at 12-13 minutes and mix them. Add the balsamic vinegar and vegan Worcestershire sauce to the onions and mix.
  • Then cook for the onions for another 10 minutes, earlier or later depending on the butternut squash. Once the butternut squash is soft, remove the peel. The onions should now be caramelized as well. If not, you can move them around a bit and continue cooking for a few more minutes.
  • Make the cream sauce:Place all the ingredients in a blender and blend until smooth. Blend for 1 minute, then let stand for 5 minutes and blend again to allow the cashews to dissolve very well.
  • If you don’t want to, thaw the spinach and juice to remove excess moisture. Then add the salt and pepper flakes, mix and set aside.
  • Prepare the lasagne: Transfer the caramelized onions from the lasagne dish to another bowl. Then add about 1/4 cup of the mixed sauce to the bowl, 1/4 cup water, then layer the lasagna noodles on top without cooking (you will need 12-16 noodles depending on the number of layers).

    >>< /div>

  • < div class= "wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">Add 3 noodles, then add some more cream sauce, spread the butternut squash evenly on top. Add some more cream sauce.
  • Add a layer of pasta with lasagna. Add cream sauce, spinach, some caramelized onion and more cream sauce or use vegan mozzarella.
  • Cover it with another layer of lasagna noodles. Add some cream sauce. Any remaining caramelized onions. Top with a little more cream sauce or use a mixture of sauce and vegan mozzarella and the next layer of lasagna pasta.
  • Then add all of the cream sauce. Then top with vegan mozzarella, vegan parmesan and chili flakes.
  • Pour another 1/4 cup of water around the edges of the noodles. Then cover the pan with aluminum foil and bake at 180°C for about an hour.
  • Let the lasagne rest for another 10 minutes, then open the foil and serve.

    Cool completely and refrigerate for up to 5 days. Or freeze for up to 2 months. Freeze individual slices, tightly wrapped in foil. Heat in the oven for 20-25 minutes. < /div>

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