Zucchini Butternut Squash Lasagna
This Lasagna WOW'D everyone who ate it. And it will WOW your family and guest as well. Omit the VEGAN sausage for a completely plant-based Bolognese. Either way you can't go wrong. IT'S DELICIOUS!
1 tablespoon grape seed oil
1 butternut squash, peeled & diced small. If squash is very large, use half
3-4 zucchini, small dice
1 onion, small dice
Optional: 4-6 vegan Italian sausages, small dice
3 garlic cloves, minced or zested
2-3 26-ounce cans San Marzano crushed tomatoes (or use your favorite marinara) *See Chef's Notes
2 tablespoons Italian seasoning
1/4 teaspoon red pepper flakes
Optional: add fresh herbs; basil, parsley, & rosemary
Salt to taste
1 recipe of my cashew ricotta cheeze (on a previous post)
16 ounces brown rice lasagna noodles, cooked (or use no-boil lasagna noodles)
16 ounces vegan mozzerella cheeze
Preheat oven to 375*F
In a hot pan add oil, then butternut squash and sausages. Cook until edges are slightly golden, then add onion and zucchini, sauté for 3-5 minutes then add the garlic until aromatic (30-60 seconds). Add tomatoes, Italian seasoning, red pepper flakes, herbs, and salt. (At this point your house should smell amazing!) Allow sauce to simmer for at least 20 minutes to allow flavors to meld, then turn heat off.
Prepare your lasagna pan by placing about 1-1.5 cups of tomato sauce on the bottom. Then layer with lasagna noodles. Spread an even layer of cashew ricotta over noodles. Pour a good even layer of your veggie bolognese, then sprinkle generously with vegan mozzarella. Repeat steps by adding another layer of noodles and so forth, leaving the next layer of mozzarella as your last.
Option: If you want less ricotta, only do one layer in the center instead of two, so after your first layer of noodles just pour veggie bolognese and continue with the above steps.
Place in oven and bake until cheese is melted or some cheese is slightly golden (around 45-60 minutes-If they are no-boil lasagna noodles, follow cooking instructions on to the package). Once done, remove from oven and allow to cool for AT LEAST 20 minutes. I know I know, it's so tempting but it will be so hot that as soon as you cut into it the layers will run and will just be way too hot to enjoy. Once cooled I like to serve it by ladling a spoonful or two of warm tomato sauce on the plate and putting the lasagna on top. It's not a must, but gives it a nice “chefy” touch.
CHEF'S NOTES: I use a pretty big lasagna pan; if you are using a small or medium size lasagna pan you can scale back, but using an average marinara jar (24-32 ounces) you will need two pans. I like to reserve a little for serving. When using as your first layer in the lasagna pan you can ladle out just the sauce with no veggies to give it a smooth, even bottom.