This is a recipe that I altered a bit from a recent cookbook I purchased. Sadly I had to pick my squash a little early because the squirrels starting gnawing on them. No fear... my squash garden still yielded about 6 HUGE butternuts so all is good. I admit to cutting off chewed up parts and eating the rest...I consider it a win-win.
I also had frozen pesto already on hand since a local farm sells fresh basil by the pound and I always end up making huge batches of pesto that we enjoy all winter.
Savory and a little sweet this lasagna is 100% vegan (no cheese) which I promise you will not miss (if you use a Vegan pasta). I used fresh made pasta using our chicken eggs but of course you can use your favorite pre-made pasta, vegan or not.
Gather up in your pantry!
1 butternut squash, peeled, seeded and thinly sliced
salt and pepper
1 medium yellow onion, diced
4 cloves minced garlic
1 TBSP vanilla balsamic vinegar
1/3 cup veggie stock
1/2 Cup homemade or store-bought pesto
2 Cups canned navy or cannellini beans
1 cup spinach
2 tsp lemon juice
2 tsp nutritional yeast
Preheat oven to 400 degrees. Bake the sliced squash , tossed with oil, salt and pepper until soft. (about 30 minutes)
Over medium heat, saute the onions and garlic until soft. Add the balsamic vinegar to de-glaze the pan and set aside. Add mixture to a food processor. Add the cooked squash and veggie stock. Blend until smooth and thick. Season with salt and pepper to taste.
Rinse the food processor. Combine the pesto, beans, spinach, 2 TBSP oil, lemon juice, yeast, and salt and pepper. Add water to thin if needed. Set aside.
Cook the lasagna noodles, unless using fresh pasta. In a baking pan layer the squash, noodles, ad pesto mix about 3 times. Cove with foil and bake for 50 minutes before serving.