Butternut Squash Hummus Lasagna with Béchamel
A rich, creamy vegan white lasagna featuring butternut squash hummus and nutty cheese—perfect for special occasions!
Equipment
- 8-inch (20-cm) square baking dish
- aluminum foil
- medium saucepan
- Whisk
Ingredients
For the béchamel:
- ¼ teaspoon ground nutmeg
- ¼ teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon ground white or black pepper
- ¼ cup 30 g light spelt flour
- 2 cups 470 ml soy creamer or unsweetened nondairy milk
- 1 clove garlic grated
- 2 tablespoons 28 g nondairy butter
For the lasagna:
- 8 lasagna noodles prepared according to package directions
- ½ recipe Curried Butternut Squash Hummus
- 1 recipe Nutty Cheese
Instructions
Prepare the béchamel:
- Melt nondairy butter in a medium saucepan over medium heat.
- Add garlic, nutmeg, paprika, salt, and pepper; cook for 1 minute.
- Stir in flour and cook briefly.
- Whisk in soy creamer and continue whisking until thickened.
- Set aside.
- Preheat oven to 375°F (190°C).
Assemble the lasagna:
- Spread a small amount of béchamel on the bottom of an 8-inch baking dish.
- Layer 2 lasagna noodles, followed by hummus, Nutty Cheese, and béchamel.
- Repeat layers, ending with a top layer of béchamel.
- Cover dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 15 minutes until golden brown.
- Allow lasagna to rest for 15 minutes before serving.
Notes & Wine Advice
Wine Advice:
Pair with a dry Chardonnay or a medium-bodied Pinot Grigio.Nutrition values
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 12 g | Fat: 14 g | Sugar: 3 g