When I crave lasagna, I generally don’t think vegan–getting rid of the meat is the easy part, it’s all that cheese holding the layers together that’s hard to replicate. And I haven’t yet found a really good nondairy cheese that both melts well and holds up in the oven in a dish like lasagna (suggestions welcome!)
So when my sister served this lasagna at a recent family celebration, I was pleasantly surprised. It’s based on this butternut squash garlic lasagna recipe.
I fully admit that I did not go all vegan on this, but used real parmesan. I would have liked to try again with nondairy parm before posting this, but probably won’t get a chance before we’re done with winter roasting weather here in Minnesota.
That’s good news, it means that I am looking forward to roasting corn outside on the grill…soon!
Roasted butternut squash rosemary lasagna (almost vegan)
- 12 par-cooked lasagna sheets
- 1 Butternut squash, cubed (buy the precut cubes if you can, about 6-8 cups)
- Olive oil
- 4 cloves garlic, chopped
- 4 cups nondairy milk (I used unsweetened coconut)
- 1 sprig fresh rosemary
- 4 tbsp nondairy butter
- 1 cup nondairy creamer (I used unsweetened almond milk)
- 4 tbsp flour
- 4 oz parmesan
Toss squash cubes in olive oil, sprinkle with salt and pepper. Roast at 400 degrees for 30-40 minutes, depending on how big you cut your cubes and how “roasted” you like your vegs.
Bring milk to a simmer and steep rosemary for at least an hour. Remove sprig.
Sauté garlic in “butter” 30 seconds, add flour and stir until the roux is browned, about 3 minutes. Slowly pour in milk mixture and cook until sauce is creamy about 10 minutes. Add squash. I really smashed my cubes into the cream sauce since I wanted a smooth consistency. Depending on how roasted your cubes are this may require a bit of elbow grease 😉 I liked the extra depth of the well roasted squash. Season with salt and pepper.
Layer lasagna by putting 1/4 of sauce on bottom of pan, top with 3 noodles, sprinkle with cheese and repeat 3 more times with the top layer as noodles. (I used more layers than the original recipe, which made it have a bit more structure.)
Pour cream over top and remaining parmesan (this too is a change from the original recipe as the “whipping” of almond milk will result in a giant mess but try if you insist 😉).
Cover with foil and bake at 375 for 40 minutes until noodles are soft. Cool before cutting.