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Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
dairy-free
$1.14 per serving
2 likes
Ready in 45 minutes
8
dairy-free,dairy free
antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Mediterranean,Italian,European
Spoonacular Score: 57% 
My notes:
You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten free, Vegan a try. This recipe serves 8 and costs $1.14 per serving. This hor d'oeuvre has 324 calories, 4g of protein, and 28g of fat per serving. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have ground cayenne, almond milk, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), and Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free) are very similar to this recipe.
Chianti, Montepulciano, and Sangiovese are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Castellare Chianti Classico Riservan Il Poggiale. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 34 dollars per bottle.
Castellare Chianti Classico Riserva Il Poggiale
Made from 90% Sangioveto, 5% Canaiolo, and 5% Ciliegiolo grown in the Il Poggiale vineyard, the grapes come from an elevation of almost 1,500 feet above sea level. The combination of high elevation and extremely low yields results in a wine thatmanages to simultaneously show both restraint and layered richness. This classic red holds great aging capability.This Riserva is a brilliant garnet color with layered aromas of red cherries, earth, rose flowers, and leather. On the palate, the wine shows excellent structure with firm, integrated tannins and is full-bodied with plenty of spice.
» Get this wine on Wine.com
Ingredients
1 medium
1 medium
butternut squash
1.5 boxes sheets
1.5 boxes sheets
tinkyada rice lasagna sheets
3 Tbsps
3 Tbsps
daiya wedge
20 leaf
20 leaf
fresh sage leaves
20 leaf
20 leaf
fresh sage leaves
4 Tbsps
4 Tbsps
earth balance coconut spread
2 Tbsps
2 Tbsps
brown rice flour
125 ml
0.5 cup
unflavored almond milk
1.5 tsps
1.5 tsps
kosher salt
0.5 tsps
0.5 tsps
black pepper
0.5 tsps
0.5 tsps
ground cinnamon
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
ground sage
0.25 tsps
0.25 tsps
ground cayenne
1.5 Tbsps
1.5 Tbsps
arrowroot
118.29 ml
0.5 cup
shredded daiya
118.29 ml
0.5 cup
shredded daiya
1 medium
1 medium
butternut squash
1.5 boxes sheets
1.5 boxes sheets
tinkyada rice lasagna sheets
3 Tbsps
3 Tbsps
daiya wedge
20 leaf
20 leaf
fresh sage leaves
20 leaf
20 leaf
fresh sage leaves
4 Tbsps
4 Tbsps
earth balance coconut spread
2 Tbsps
2 Tbsps
brown rice flour
125 ml
0.5 cup
unflavored almond milk
1.5 tsps
1.5 tsps
kosher salt
0.5 tsps
0.5 tsps
black pepper
0.5 tsps
0.5 tsps
ground cinnamon
0.5 tsps
0.5 tsps
ground nutmeg
0.5 tsps
0.5 tsps
ground sage
0.25 tsps
0.25 tsps
ground cayenne
1.5 Tbsps
1.5 Tbsps
arrowroot
118.29 ml
0.5 cup
shredded daiya
118.29 ml
0.5 cup
shredded daiya
Equipment
Instructions
Casserole dish (12x9 inches)
Preheat Oven to 400 degrees F
In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
Coat vegetables with hands for even coating of oil and seasoning.
Roast in the oven for 30 minutes.
When done, remove from oven and reduce heat to 350 degrees F.
Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
Lower heat to medium. Add coconut milk, almond milk, all seasonings, whisk until smooth.
When you begin to see bubbles form quickly whisk in the arrowroot mixture.
Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
Set aside.
To Cook Lasagna Sheets:
In a large 8 quart shallow pot on medium high heat, boil the water, add a few tablespoons of salt, or to taste, then gently put lasagna sheets in, do not push down.
As they begin to soften they will drop down into the boiling water.
Stir occasionally to separate sheets.
Drain, set aside for assembling.
Save the prettier pieces for the top layer, as lasagna tends to get stick, pieces may break but it will still be delicious.
It may seem like a lot of salt in the water, however, pasta water should taste like the ocean for the pasta to absorb flavor.
To assemble the Lasagna:
First layer, add a third of the cream sauce to the casserole dish, about 8 sage leaves then 2 layers of lasagna pasta.
Second layer, add slices of zucchini to fill pan, 1/4 cup of cheddar style shredded cheese, 5 sage leaves.
Third layer, add one row of lasagna pasta, slices of butternut squash, 1/4 cup cheddar style shredded cheese, about 8 sage leaves.
Top layer, add remaining cream sauce, 2 layers lasagna pasta, crumble cheddar cheese wedge directly over the top and place 4 sage leaves; if the sage leaves do not lay flat wet the back and it will adhere to the pasta.
Place the casserole dish on a baking sheet pan (in case it drips over).
Bake for 70 minutes.
Let it cool for 10 minutes.
Serve hot.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.15
Ingredient
1 medium butternut squash
4 mediums zucchini
3 tablespoons daiya wedge
20 leaves fresh sage leaves
20 leaves fresh sage leaves
4 tablespoons earth balance coconut spread
2 tablespoons brown rice flour
2 cups coconut milk
½ cups unflavored almond milk
½ teaspoons black pepper
1 teaspoon dried thyme
½ teaspoons ground cinnamon
½ teaspoons ground nutmeg
¼ teaspoons ground cayenne
1.5 tablespoons arrowroot
some olive oil
Price$1.65
$2.25
$0.17
$0.08
$0.08
$0.04
$0.09
$2.76
$0.25
$0.03
$0.16
$0.04
$0.07
$0.06
$0.13
$1.33
$9.19
Nutritional Information
Quickview
323 Calories
3g Protein
27g Total Fat
20g Carbs
21% Health Score
Limit These
Calories
323k
Fat
27g
Saturated Fat
13g
Carbohydrates
20g
Sugar
4g
Cholesterol
0.0mg
Sodium
476mg
Get Enough Of These
Protein
3g
Vitamin A
10196IU
Manganese
1mg
Vitamin C
39mg
Copper
0.89mg
Vitamin E
3mg
Potassium
738mg
Magnesium
80mg
Iron
3mg
Vitamin B6
0.35mg
Vitamin K
16µg
Folate
58µg
Fiber
3g
Phosphorus
136mg
Vitamin B1
0.17mg
Vitamin B3
2mg
Calcium
99mg
Vitamin B5
0.73mg
Vitamin B2
0.12mg
Zinc
0.89mg
Selenium
1µg
covered percent of daily need
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