MealsVictor BouchardComment

Butternut Squash Pesto Lasagna

MealsVictor BouchardComment
Butternut Squash Pesto Lasagna

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

olive oil

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

lasagna noodles

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.