Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

Butternut Squash and Zucchini Lasagna-Gluten free, Vegan requires about 45 minutes from start to finish. This recipe makes 8 servings with 324 calories, 4g of protein, and 28g of fat each. For $1.14 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. 2 people were glad they tried this recipe. It is brought to you by Foodista. If you have ground nutmeg, brown rice flour, tinkyada rice lasagna sheets, and a few other ingredients on hand, you can make it. Not a lot of people really liked this hor d'oeuvre. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Similar recipes include Gluten Free Butternut Squash Pistachio Bars, Creamy Vegan Butternut Squash Mac and Cheese, and Gluten And Dairy Free Alfredo Lasagna.

Servings: 8

 

Ingredients:

1 medium butternut squash, peeled, thinly sliced

4 medium zucchini, thinly sliced lengthwise

1 1/2 boxes Tinkyada Organic Rice Lasagna sheets

3 tablespoons Daiya Cheddar Style Wedge

Fresh Sage Leaves, about 20 leaves

4 tablespoons Earth Balance Coconut Spread

2 tablespoons brown rice flour

2 cups coconut milk

1/2 cup unflavored almond milk

1 1/2 teaspoons kosher salt + additional pinch of kosher salt

1/2 teaspoon crushed black pepper

1 teaspoon dried thyme

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground sage

1/4 teaspoon ground cayenne

1 1/2 tablespoons arrowroot

1 tablespoon water

olive oil

1/2 cup Daiya Cheddar Style Shredded

1/2 cup Daiya Cheddar Style Shredded

Equipment:

casserole dish

oven

baking paper

baking sheet

bowl

sauce pan

whisk

pot

frying pan

Cooking instruction summary:

Casserole dish (12x9 inches) Preheat Oven to 400 degrees F In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash. Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil. Coat vegetables with hands for even coating of oil and seasoning. Roast in the oven for 30 minutes. When done, remove from oven and reduce heat to 350 degrees F. Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside. In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth. Lower heat to medium. Add coconut milk, almond milk, all seasonings, whisk until smooth. When you begin to see bubbles form quickly whisk in the arrowroot mixture. Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce. Set aside. To Cook Lasagna Sheets: In a large 8 quart shallow pot on medium high heat, boil the water, add a few tablespoons of salt, or to taste, then gently put lasagna sheets in, do not push down. As they begin to soften they will drop down into the boiling water. Stir occasionally to separate sheets. Drain, set aside for assembling. Save the prettier pieces for the top layer, as lasagna tends to get stick, pieces may break but it will still be delicious. It may seem like a lot of salt in the water, however, pasta water should taste like the ocean for the pasta to absorb flavor. To assemble the Lasagna: First layer, add a third of the cream sauce to the casserole dish, about 8 sage leaves then 2 layers of lasagna pasta. Second layer, add slices of zucchini to fill pan, 1/4 cup of cheddar style shredded cheese, 5 sage leaves. Third layer, add one row of lasagna pasta, slices of butternut squash, 1/4 cup cheddar style shredded cheese, about 8 sage leaves. Top layer, add remaining cream sauce, 2 layers lasagna pasta, crumble cheddar cheese wedge directly over the top and place 4 sage leaves; if the sage leaves do not lay flat wet the back and it will adhere to the pasta. Place the casserole dish on a baking sheet pan (in case it drips over). Bake for 70 minutes. Let it cool for 10 minutes. Serve hot.

 

Step by step:


1. Casserole dish (12x9 inches)

2. Preheat Oven to 400 degrees F

3. In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.

4. Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.

5. Coat vegetables with hands for even coating of oil and seasoning.

6. Roast in the oven for 30 minutes.

7. When done, remove from oven and reduce heat to 350 degrees F.

8. Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.

9. In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.

10. Lower heat to medium.

11. Add coconut milk, almond milk, all seasonings, whisk until smooth.

12. When you begin to see bubbles form quickly whisk in the arrowroot mixture.

13. Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.

14. Set aside.


To Cook Lasagna Sheets

1. In a large 8 quart shallow pot on medium high heat, boil the water, add a few tablespoons of salt, or to taste, then gently put lasagna sheets in, do not push down.

2. As they begin to soften they will drop down into the boiling water.

3. Stir occasionally to separate sheets.

4. Drain, set aside for assembling.

5. Save the prettier pieces for the top layer, as lasagna tends to get stick, pieces may break but it will still be delicious.

6. It may seem like a lot of salt in the water, however, pasta water should taste like the ocean for the pasta to absorb flavor.


To assemble the Lasagna

1. First layer, add a third of the cream sauce to the casserole dish, about 8 sage leaves then 2 layers of lasagna pasta.

2. Second layer, add slices of zucchini to fill pan, 1/4 cup of cheddar style shredded cheese, 5 sage leaves.

3. Third layer, add one row of lasagna pasta, slices of butternut squash, 1/4 cup cheddar style shredded cheese, about 8 sage leaves.

4. Top layer, add remaining cream sauce, 2 layers lasagna pasta, crumble cheddar cheese wedge directly over the top and place 4 sage leaves; if the sage leaves do not lay flat wet the back and it will adhere to the pasta.

5. Place the casserole dish on a baking sheet pan (in case it drips over).

6. Bake for 70 minutes.

7. Let it cool for 10 minutes.

8. Serve hot.


Nutrition Information:

Quickview
323 Calories
3g Protein
27g Total Fat
20g Carbs
21% Health Score
Limit These
Calories
323k
16%

Fat
27g
43%

  Saturated Fat
13g
85%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
476mg
21%

Alcohol
0.0g
100%

Get Enough Of These
Protein
3g
7%

Vitamin A
10196IU
204%

Manganese
1mg
50%

Vitamin C
39mg
48%

Copper
0.58mg
29%

Vitamin E
3mg
24%

Potassium
738mg
21%

Magnesium
80mg
20%

Iron
3mg
18%

Vitamin B6
0.35mg
17%

Vitamin K
16µg
15%

Folate
58µg
15%

Fiber
3g
15%

Phosphorus
136mg
14%

Vitamin B1
0.17mg
11%

Vitamin B3
2mg
11%

Calcium
98mg
10%

Vitamin B5
0.73mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.89mg
6%

Selenium
1µg
2%

covered percent of daily need
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