Roasted Butternut Squash, Rosemary and Garlic Lasagna

Name: Roasted Butternut Squash, Rosemary and Garlic Lasagna
Ingredients: 9 cups peeled, diced butternut squash (1/2-inch dice); extra virgin olive oil; sea salt; 4 cups unsweetened organic almond or soy milk; 1-2 tablespoons dried rosemary, ground in a mortar and pestle or in a spice grinder; 1-2 cloves fresh garlic, finely minced; 4 tablespoons sprouted whole wheat flour or whole wheat pastry flour; 9 sheets, uncooked, no-boil lasagna noodles; 8 ounces non-dairy vegan mozzarella substitute, grated

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Wanna’ stay toasty warm this winter? Give this delicious, hearty, rustic lasagna a try. Baked with sweet, warming winter squash, smothered in a creamy sauce, th

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Cooking tools:

Mortar and pestle
Spice grinder
Oven
Baking sheet
Chef's knife
Cutting board
Peeler
Saucepan
Stove
Fine-mesh sieve
Pan
Whisk
Baking dish
Spoon
Aluminum foil
Grater
Measuring cup
Measuring spoon
Mixing bowl

Ingredients

9 cups peeled, diced butternut squash (1/2-inch dice)
extra virgin olive oil
sea salt
4 cups unsweetened organic almond or soy milk
1-2 tablespoons dried rosemary, ground in a mortar and pestle or in a spice grinder
1-2 cloves fresh garlic, finely minced
4 tablespoons sprouted whole wheat flour or whole wheat pastry flour
9 sheets, uncooked, no-boil lasagna noodles
8 ounces non-dairy vegan mozzarella substitute, grated