Plant-Based Squash & Mushroom LasagnaLayered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy.
1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)
1 package (450 g) chopped cremini mushrooms
2 tbsp (30 ml) olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 cup (250 ml) store-bought tomato pasta sauce
salt and pepper, to taste
1 cup (250 ml) oat milk, plus more if needed
1 cup (250 ml) cashews
5 sprigs thyme, leaves only
½ cup (125 ml) nutritional yeast
1 package egg-free lasagna sheets (no cooking required)
½ cup (125 ml) plant-based Parmesan (optional)
10 basil leaves
- Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
- In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
- In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
- In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
- In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
- Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
- Garnish with basil and serve.