- All Purpose Flour
- Almond Milk
- Butternut Squash
- Jack Cheese
- Lasagna Noodles
- Olive Oil
Lasagna is the quintessential stick-to-your ribs cold weather comfort food and this variation puts a deliciously seasonal meatless spin on a classic recipe. Instead of using a meat-filled red sauce, Kristin layers lasagna noodles with sweet roasted butternut squash puree, cheese, and a creamy bechamel then tops it all off with earthy crispy sage leaves that were baked alongside the squash. Possibly the most unique part of this dish is the bechamel, which uses cashew cream (cashew nuts blended with milk until smooth) that gives the sauce a bit of a healthy boost and a I-can’t-my-finger-on-it nutty flavor that pairs perfectly with the squash and sage. And, as long as you’re making one pan, why not assemble another to freeze and enjoy later? Trust us, you’ll want to eat this again.
“ My food background ranges from running a European delicatessen / bakery and making pasta for an Italian restaurant to classes from knife skills and bakery pastry arts to sushi and vegan/raw chef cooking. I create healthy recipes with vibrant fresh foods. I prefer to eat very clean and organic, leaving room for indulgence. ”
Kristina is the blogger, writer, and photographer behind spabettie where she shares her seasonal, organic, and healthful approach to food and cooking with us. A spa director since college (hence the “spa” in spabettie), her style is all about balance – clean, natural eating most of the time so you don’t have to feel bad about indulging when you want. Her blog is chock-full of a variety of vegetarian, vegan, and gluten-free recipes to satisfy every part of your day and we especially love all of her unique meatless variations of traditionally meat-filled meals.
Lasagna recipes either call for traditional or no boil noodles but can you substitute one for the other? Here is how to adjust your recipes to substitute.Read the full tip >
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