Roasted Butternut Squash, Rosemary and Garlic Lasagna

Wanna’ stay toasty warm this winter? Give this delicious, hearty, rustic lasagna a try. Baked with sweet, warming winter squash, smothered in a creamy sauce, this beautiful main course will satisfy, strengthen and help us to relax and hold on to our much-needed warmth during chilly winter months.

Makes 8-10 servings

Ingredient List: 

9 cups peeled, diced butternut squash (1/2-inch dice)
extra virgin olive oil
sea salt
4 cups unsweetened organic almond or soy milk
1-2 tablespoons dried rosemary, ground in a mortar and pestle or in a spice grinder
1-2 cloves fresh garlic, finely minced
4 tablespoons sprouted whole wheat flour or whole wheat pastry flour
9 sheets, uncooked, no-boil lasagna noodles
8 ounces non-dairy vegan mozzarella substitute, grated

Step By Step Instructions: 

Preheat oven to 400o and lightly oil a large, shallow baking sheet.

Toss squash with a generous drizzle of oil and salt. Mix well to coat the squash. Spread squash over the shallow pan and bake, covered, for 15 minutes. Remove cover and return to oven, baking until the squash is tender and beginning to brown, about 20 minutes more.

While the squash bakes, place milk and rosemary in a saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Pour through a fine strainer and set aside.

In a large pan, place 1/4 cup oil with the garlic and turn heat to low. When the oil is warm, stir in flour and whisk until smooth, cooking for 3 minutes. Remove pan from heat and whisk in rosemary-scented milk, whisking constantly. Return pan to low heat and cook sauce, whisking occasionally, about 10 minutes, until the sauce thickens. Stir in baked squash and season lightly with salt. Simmer for 2 minutes.

Reduce oven temperature to 375o and lightly oil a 9-inch by 13-inch deep baking dish. Spoon about a cup of the squash sauce over the bottom of the pan. It will not cover pan completely. Lay 3 sheets lasagna on top of the sauce. Spread one-third of the remaining sauce over the noodles. Sprinkle with one-third the grated vegan mozzarella. Lay 3 sheets of lasagna on top. Spread half the remaining sauce over the noodles with half the remaining mozzarella. Lay the last 3 sheets lasagna on top, spoon sauce over the noodles and sprinkle with remaining mozzarella.  

Cover tightly with foil, tenting slightly so that it doesn’t stick to the top of the lasagna. Bake for 35 minutes. Remove foil and return to oven for another 10 minutes, until the top is golden and bubbling. Allow lasagna to stand, undisturbed, for 10 minutes before serving.

Cook’s Tip: you can make this recipe much easier by using canned pumpkin in place of roasting your own squash. You will need 2, 32-ounce cans of pumpkin.