Nutrition
Calories: 615kcal | Carbohydrates: 52.3g | Protein: 36.5g | Fat: 25.8g | Fiber: 11.3g
This Protein Butternut Squash Lasagna does take awhile to make, but in my opinion, it's totally worth it! Great for meal prepping!
Servings
Ingredients
Butternut Squash Sauce
- 1/2 Onion chopped
- 5 cloves Garlic minced
- 4 cup Butternut Squash cubed
- 1 cup Soy Milk unsweetened
- 1 tsp Salt
- 1 tsp Italian Seasoning
- 1 tsp Rubbed Sage
- 1 1/2 tbsp White Wine Vinegar
- 1 tbsp Extra Virgin Olive Oil
Mushroom Spinach Filling
- 1 lb Baby Bella Mushrooms chopped
- 1/2 Onion chopped
- 8 cup Fresh Spinach
- 5 cloves Garlic mined
- 1 tbsp White Wine Vinegar
- 1 tsp Salt
Tofu Ricotta
- 16 oz Super Firm Tofu
- 14 oz Firm Tofu
- 10 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1/2 tsp Basil
- 1/2 cup Soy Milk unsweetened
- 1 tsp Italian Seasoning
- 1 cup Vegan Parmesan I used Follow Your Heart
- 1 tsp Salt
Other
- 9 Lasagna Noodles
- 3/4 cup Miyokos Liquid Mozzarella or another vegan mozzarella
Instructions
Butternut Squash Sauce
- Pre-heat oven to 375 ºF (190 C).
- In a bowl - mix together cubed butternut squash, onion, garlic, salt, Italian seasoning, sage.
- Cook in oven for 25 - 30 minutes until fork tender.
- In a blender, combine butternut squash (etc.), soy milk and white wine vinegar until well mixed.
Mushroom and spinach mixture
- In a medium-low heat pan, saute mushrooms until most of the liquid is gone.
- Add in white wine vinegar, salt and onion. Cook for another 5 minutes.
- Add in garlic and saute for another 3- 5 minutes.
- Add in spinach last and cook until it looks like you only added in like five spinach leaves even though you had handfuls and handfuls of spinach.
Tofu Ricotta
- In a high powered food processor, mix tofu, nutritional yeast, soy milk, basil, garlic powder until well combined and paste-like (should be similar to ricotta).
- In a bowl, combine the ricotta mixture and vegan Parmesan.
Noodles
- Cook noodles per package instructions.
Assembly
- Pre-heat oven to 375 F (190 C).
- Casserole dish - you will need a big one; this is a lot of stuff!
- Spray casserole dish with olive oil so that nothing sticks.
- Layer as follows:
- Sauce
- Noodles (should be three across)
- Ricotta
- Sauce
- Mushroom/spinach
- Noodles
- Ricotta
- Sauce
- Mushroom/spinach
- Noodles
- Sauce
- Mozzarella
Bake
- Cook for 40 - 50 minutes until cooked all the way through.
- I like to broil for a few minutes at the end to really brown the mozzarella.
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV High Protein Butternut Squash Lasagna
- Would recommend working multiple steps at the same time to save time
- I like to broil for a few minutes at the end to really brown the mozzarella
Did you make this recipe?Mention @proteindeficient.vegan