Roasted butternut squash rosemary lasagna

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
  • Salt

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.

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Fall farro salad 


Carnivores look away. This salad is hip, man. An ancient grain and vegan-friendly. It’s probably too cool for some of my readers (you know who you are). 

We’re enjoying one of our best falls on record (normally snow is a real possibility right now), and I wanted a healthy and hearty but not heavy salad. This was perfect.

I buy “quick cook” farro from Trader Joe’s. That just means that it takes 10 minutes instead of 40 to cook. Farro is sometimes called spelt. You could easily substitute in barley or wheat berries, even wild rice, which is common here in Minnesota. Anything that will crunch and be good cold/room temperature. 

The squash if diced small and tossed in olive oil get a nice crispy crunch outside but stay soft inside. I love the varying textures in this salad, along with the colors! 

Fall farro salad

  • 2c (8 oz dried package) farro
  • 1c chopped kale
  • 1c butternut squash, diced small
  • 1c red cabbage chopped
  • Juice of 1 lemon
  • 2 cloves garlic chopped 
  • 1 tsp dijon mustard
  • 1/3c olive oil
  • Salt and pepper 

Roast diced squash for 40 minutes at 400 degrees. Boil farro for 10 minutes and drain. Mix vinaigrette. Toss kale, cabbage and farro in vinaigrette. I used about half to start and kept adding until it tasted well coated. Add in squash. Serve cold or at room temperature.

Squash with garlic scape pesto

A man willing to kiss me after garlic scape pesto must really love me 🙂

The next time I get asked “If I were a vegetable what would I be?” My answer is going to be garlic scapes. I love these funky garlic flower tops. They’re different, and fun to look at and cook with. 

Even though  this pesto has a far stronger garlic vs basil flavor, it’s still not what I think of as that sour, pungent, harsh garlic. It’s woodier and grassier, IMO. In fact, if you don’t have enough scapes, the best substitution is chives.

A little of this pesto goes a long way so it’s economical too. 

Garlic scape pesto

  • 6 garlic scapes, trimmed of woody stems and flowers  (about 4″ of stalk from each stem)
  • 1/3c cashews
  • 1/3c olive oil
  • 1/3c parmesan
  • 1/4 basil
  • Salt

Chop up the scapes in a food processor, add nuts, basil and blend. With machine running, add oil until a consistent texture. Add parm and salt and pulse to combine.

Saute sliced zucchini and yellow squash in olive oil 3-5 min til softened. Toss in pesto. Kiss beloved spouse/SO.