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Butternut Squash Hummus Lasagna with Béchamel
A rich, creamy vegan white lasagna featuring butternut squash hummus and nutty cheese—perfect for special occasions!
Portions:
4
Preparation Time:
1
uur
uur
30
minuten
min
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Equipment
8-inch (20-cm) square baking dish
aluminum foil
medium saucepan
whisk,
Ingrediënten
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
Instructies
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 / Tips / Wine Advice:
Wine Advice:
Pair with a dry Chardonnay or a medium-bodied Pinot Grigio.
Nutritional Information
Calories:
350
kcal
|
Carbohydrates:
45
g
|
Protein:
12
g
|
Fat:
14
g
|
Sugar:
3
g
|
Salt:
550
g
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Recipe Category
Casserole
/
Main Dish
/
Pasta
Country
Italian
Holliday:
Christmas
/
Easter
/
Mothersday
Diets
Diabetic
/
Halal
/
Nut free
/
Soy Free
/
Vegan
/
Vegetarian