Vegan Spinach and Butternut Squash Lasagna
View original ↗
Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)

Vegan Spinach and Butternut Squash Lasagna

NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 37%
CARBS 48G48% OF CAL
4G FIBER30G OTHER13G TOTAL SUGAR
FAT 16G37% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of butternut squash puree, spinach, and cheese make this a hearty, comforting lasagna. It's rich with fall flavors and substantial enough for a full meal.

mainitaliancasserolevegetarian
View the full recipe on Jessica in the Kitchen →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 medium butternut squash
  • 1 cup vegan ricotta cheese (240g)
  • ½ cup vegan milk (or more if needed – 120mL)
  • ¼ teaspoon salt (1.5g)
  • ¼ teaspoon ground nutmeg (0.5g)
  • ½ teaspoon garlic powder (1.5g)
  • ½ teaspoon onion powder (1.5g)
  • ¼ teaspoon red chili flakes (optional, 0.5g)
  • 8 ounces fresh spinach (1 cup cooked – 225g)
  • 3 cloves garlic (minced – 9g)
  • Black pepper (to taste)
  • ⅛ teaspoon ground nutmeg (0.25g)
  • ½ teaspoon dried basil (0.5g)
  • ½ teaspoon dried oregano (0.5g)
  • 10 ounces lasagna noodles (cook if required, 280g)
  • 2 cups shredded vegan mozzarella cheese (divided – 200g)
  • ½ cup vegan Parmesan cheese (for topping – 50g)
  • 1 ½ teaspoons Italian seasoning (1g)
  • ¼ teaspoon smoked paprika (0.5g)
PREP
30M
SODIUM
1178MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.