Tired of the same old red sauce lasagna? Prepare your taste buds for a creamy, savory, and surprisingly delightful twist! This Butternut Squash Lasagna layers rich, homemade béchamel sauce with a smooth, flavorful butternut squash hummus. It’s a plant-based masterpiece that will have everyone at the table asking for seconds. You'll never look at lasagna the same way again!
Butternut Squash Lasagna
Tired of the same old red sauce lasagna? Prepare your taste buds for a creamy, savory, and surprisingly delightful twist! This Butternut Squash Lasagna layers rich, homemade béchamel sauce with a smooth, flavorful butternut squash hummus. It’s a plant-based masterpiece that will have everyone at the table asking for seconds. You’ll never look at lasagna the same way again!
Equipment
- medium saucepan
- Whisk
- 8-inch (20-cm) square baking dish
- aluminum foil
- oven
Ingredients
For the béchamel:
- 2 tbsp. 28 g nondairy butter
- 1 grated garlic clove
- ¼ tsp ground nutmeg
- 1 tsp paprika
- ½ tsp fine sea salt
- ¼ tsp ground white or black pepper to taste
- ¼ cup 30 g light spelt flour
- 2 cups 470 ml soy creamer or unsweetened nondairy milk
For the lasagna:
- 8 lasagne noodles prepared according to package directions
- ½ recipe Curried Butternut Squash Hummus
- 1 recipe Nutty Cheese
Instructions
- To make the béchamel, heat a medium saucepan over medium heat.
- Add the butter and garlic, cooking for 1 minute until fragrant.
- Stir in the nutmeg, paprika, salt, and pepper.
- Cook for 1 minute.
- Add the flour and cook briefly, then whisk in the soy creamer.
- Cook and whisk until thickened.
- Set aside.
- Preheat the oven to 190°C (375°F).
- Lightly coat the bottom of an 8-inch (20-cm) square baking dish with a small amount of béchamel.
- Layer 2 lasagne noodles, followed by hummus, Nutty Cheese, and more béchamel.
- Repeat until all ingredients are used, ending with béchamel on top.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 15 minutes, until golden brown.
- Let the lasagna rest for at least 15 minutes before serving to ensure clean portions.
Notes & Wine Advice
Serving Tip:
Letting this lasagna rest for at least 15 minutes is crucial for neat, clean slices. Serve it with a simple green salad and a sprinkle of fresh parsley for a balanced and beautiful meal.
Wine Advice:
For a creamy and savory Italian dish with a twist, you need a wine that can handle the richness. A crisp Pinot Grigio or a light-bodied, un-oaked Chardonnay would be a perfect match. Their bright acidity and clean finish will cut through the creamy béchamel and complement the earthy flavors of the squash. It’s a pairing that makes you feel like you’re dining in a little trattoria in the Italian countryside, no matter where you are.
Nutrition values
Calories: 450 kcal | Carbohydrates: 58 g | Protein: 14 g | Fat: 16 g | Sugar: 5 g