Butternut Squash Lasagna
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
- whisk,
- 8-inch (20-cm) square baking dish
- aluminum foil
Ingrediënten
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
Instructies
- 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 / Tips / 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.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 58 g | Protein: 14 g | Fat: 16 g | Fiber: 6 g | Sugar: 5 g | Salt: 1.2 g
