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Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

 
One serving costs about $1

$1.00 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dairy-free,dairy free side dish
spoonacular Score:63%

Spoonacular Score: 63%

 

If you have about roughly 45 minutes to spend in the kitchen, Butternut Squash and Zucchini Lasagna-Gluten free, Vegan might be an excellent dairy free recipe to try. One portion of this dish contains approximately 4g of protein, 15g of fat, and a total of 215 calories. For 100 cents per serving, you get a side dish that serves 8. This recipe from Foodista has 2 fans. Head to the store and pick up daiya, thyme, ground cayenne, and a few other things to make it today. Overall, this recipe earns a good spoonacular score of 63%. Users who liked this recipe also liked Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), Creamy Roasted Butternut Squash Pasta with Peas (vegan & gluten free!), and Baked Chipotle Sweet Potato and Zucchini Fritters (vegan, gluten-free) with Homemade Spicy Honey Mustard (gluten-free with vegan option).

Ingredients

Servings:
1 medium
1 medium butternut squash
butternut squash
4 medium
4 medium zucchini
zucchini
1.5 boxes sheets
1.5 boxes sheets lasagna sheets
lasagna sheets
3 Tbsps
3 Tbsps lime wedge
lime wedge
20 leaf
20 leaf fresh sage leaves
fresh sage leaves
4 Tbsps
4 Tbsps coconut
coconut
2 Tbsps
2 Tbsps brown rice flour
brown rice flour
2 cups
2 cups coconut milk
coconut milk
0.5 cups
0.5 cups unflavored almond milk
unflavored almond milk
1.5 tsps
1.5 tsps kosher salt
kosher salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 tsp
1 tsp dried thyme
dried thyme
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
0.5 tsps
0.5 tsps ground nutmeg
ground nutmeg
0.5 tsps
0.5 tsps ground sage
ground sage
0.25 tsps
0.25 tsps ground cayenne pepper
ground cayenne pepper
1.5 Tbsps
1.5 Tbsps arrowroot
arrowroot
1 Tbsp
1 Tbsp water
water
some
some olive oil
olive oil
0.5 cups
0.5 cups shredded daiya
shredded daiya
1 medium butternut squash
1 medium
butternut squash
4 medium zucchini
4 medium
zucchini
1.5 boxes sheets lasagna sheets
1.5 boxes sheets
lasagna sheets
3 Tbsps lime wedge
3 Tbsps
lime wedge
20 leaf fresh sage leaves
20 leaf
fresh sage leaves
4 Tbsps coconut
4 Tbsps
coconut
2 Tbsps brown rice flour
2 Tbsps
brown rice flour
2 cups coconut milk
2 cups
coconut milk
0.5 cups unflavored almond milk
0.5 cups
unflavored almond milk
1.5 tsps kosher salt
1.5 tsps
kosher salt
0.5 tsps black pepper
0.5 tsps
black pepper
1 tsp dried thyme
1 tsp
dried thyme
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
0.5 tsps ground nutmeg
0.5 tsps
ground nutmeg
0.5 tsps ground sage
0.5 tsps
ground sage
0.25 tsps ground cayenne pepper
0.25 tsps
ground cayenne pepper
1.5 Tbsps arrowroot
1.5 Tbsps
arrowroot
1 Tbsp water
1 Tbsp
water
some olive oil
some
olive oil
0.5 cups shredded daiya
0.5 cups
shredded daiya

Equipment

baking paper
baking paper
casserole dish
casserole dish
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
pot
pot
baking paper
baking paper
casserole dish
casserole dish
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
pot
pot


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: $0.99
Ingredient
1 medium butternut squash
4 mediums zucchini
3 tablespoons lime wedge
20 leaves fresh sage leaves
4 tablespoons coconut
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 pepper
1.5 tablespoons arrowroot
some olive oil
Price
$1.65
$2.25
$0.17
$0.08
$0.04
$0.09
$2.76
$0.25
$0.03
$0.16
$0.04
$0.07
$0.06
$0.13
$0.17
$7.94

Tips

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
215 Calories
3g Protein
15g Total Fat
20g Carbs
22% Health Score
Limit These
Calories
215
11%

Fat
15g
24%

  Saturated Fat
11g
74%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
476mg
21%

Get Enough Of These
Protein
3g
7%

Vitamin A
10196IU
204%

Manganese
1mg
50%

Vitamin C
39mg
48%

Copper
0.58mg
29%

Potassium
737mg
21%

Magnesium
80mg
20%

Iron
3mg
18%

Vitamin B6
0.35mg
17%

Folate
58µg
15%

Fiber
3g
15%

Phosphorus
136mg
14%

Vitamin E
1mg
12%

Vitamin B1
0.17mg
11%

Vitamin B3
2mg
11%

Calcium
98mg
10%

Vitamin K
8µg
8%

Vitamin B5
0.73mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.89mg
6%

Selenium
1µg
2%

covered percent of daily need

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