Butternut Squash Hummus White Lasagna
Medium saucepan, Whisk, 8-inch (20-cm) square baking dish, Aluminum foil, Oven
Equipment
- Medium saucepan, Whisk, 8-inch (20-cm) square baking dish, Aluminum foil, Oven
Ingredients
For the béchamel:
- 2 tablespoons 28 g nondairy butter
- 1 clove garlic grated
- ¼ teaspoon ground nutmeg
- 1 teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ teaspoon 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 375°F (190°C, or gas mark 5).
- 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.
Notes / Tips / Wine Advice:
Serving Tip:
Let the lasagna rest before serving to ensure clean portions. Pair with a simple green salad for a balanced meal.
Wine Advice:
A crisp Pinot Grigio or light-bodied Chardonnay pairs beautifully with the creamy béchamel and savory squash flavors.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 58 g | Protein: 14 g | Fat: 16 g | Fiber: 6 g | Sugar: 5 g | Salt: 1.2 mg
