Butternut Squash Vegetarian Lasagna - Healthy World Cuisine

Name: Butternut Squash Vegetarian Lasagna - Healthy World Cuisine
Total time: 90 min
Ingredients: 24 oz Butternut squash; 1/4 tsp Sage (or 2 small fresh leaves fresh); 1 tbsp Olive oil; Salt and pepper ( to taste); 1 tsp Garlic powder; 2 Onions ( 2 medium peeled and sliced); 12 oz Mushrooms (sliced); 2 1/2 cups Ricotta (light); 1 cup Mozzarella (light); 1/2 cup Parmesan (grated); 1 Egg (beaten); 2 tsp Sicilian spice blend ((or ½ teaspoon garlic powder, 1 teaspoon of dried basil and ½ teaspoon of thyme)); Red pepper flakes (dash (optional)); 2 tbsp Butter; 2 tbsp Flour ((we used gluten free flour for our gluten free friends)); 1 and 1/4 cup Almond milk; 1/4 tsp Nutmeg; Salt and pepper (to taste); 20 oz Spinach (or about 2 packages thawed and squeezed dry); 10 oz Lasagna noodles (oven ready- NO Boil (We used gluten free)); 1 cup Mozzarella cheese (shredded); Spray oil (to prevent sticking); EVOO (to garnish upon serving - optional)

www.hwcmagazine.com

Butternut Squash Vegetarian Lasagna is stacked with layers of squash, cheeses, spinach, caramelized onions, mushrooms and a béchamel sauce.

View full recipe on www.hwcmagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hwcmagazine.com.

Share this recipe:

Ingredients

24 oz Butternut squash
1/4 tsp Sage (or 2 small fresh leaves fresh)
1 tbsp Olive oil
Salt and pepper ( to taste)
1 tsp Garlic powder
2 Onions ( 2 medium peeled and sliced)
12 oz Mushrooms (sliced)
2 1/2 cups Ricotta (light)
1 cup Mozzarella (light)
1/2 cup Parmesan (grated)
1 Egg (beaten)
2 tsp Sicilian spice blend ((or ½ teaspoon garlic powder, 1 teaspoon of dried basil and ½ teaspoon of thyme))
Red pepper flakes (dash (optional))
2 tbsp Butter
2 tbsp Flour ((we used gluten free flour for our gluten free friends))
1 and 1/4 cup Almond milk
1/4 tsp Nutmeg
Salt and pepper (to taste)
20 oz Spinach (or about 2 packages thawed and squeezed dry)
10 oz Lasagna noodles (oven ready- NO Boil (We used gluten free))
1 cup Mozzarella cheese (shredded)
Spray oil (to prevent sticking)
EVOO (to garnish upon serving - optional)