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Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

 
One serving costs about $1.13

$1.13 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:66%

Spoonacular Score: 66%

 

Butternut Squash and Zucchini Lasagna-Gluten free, Vegan might be just the side dish you are searching for. For $1.13 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 323 calories, 4g of protein, and 28g of fat. 2 people were impressed by this recipe. If you have ground sage, daiya, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is good. Try 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) for similar recipes.

Ingredients

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

  1. Casserole dish (12x9 inches)
  2. Preheat Oven to 400 degrees F
  3. In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
  4. Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
  5. Coat vegetables with hands for even coating of oil and seasoning.
  6. Roast in the oven for 30 minutes.
  7. When done, remove from oven and reduce heat to 350 degrees F.
  8. Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
  9. In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
  10. Lower heat to medium. Add coconut milk, almond milk, all seasonings, whisk until smooth.
  11. When you begin to see bubbles form quickly whisk in the arrowroot mixture.
  12. Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
  13. Set aside.
  14. To Cook Lasagna Sheets:
  15. 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.
  16. As they begin to soften they will drop down into the boiling water.
  17. Stir occasionally to separate sheets.
  18. Drain, set aside for assembling.
  19. Save the prettier pieces for the top layer, as lasagna tends to get stick, pieces may break but it will still be delicious.
  20. 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.
  21. To assemble the Lasagna:
  22. First layer, add a third of the cream sauce to the casserole dish, about 8 sage leaves then 2 layers of lasagna pasta.
  23. Second layer, add slices of zucchini to fill pan, 1/4 cup of cheddar style shredded cheese, 5 sage leaves.
  24. Third layer, add one row of lasagna pasta, slices of butternut squash, 1/4 cup cheddar style shredded cheese, about 8 sage leaves.
  25. 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.
  26. Place the casserole dish on a baking sheet pan (in case it drips over).
  27. Bake for 70 minutes.
  28. Let it cool for 10 minutes.
  29. Serve hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.13
Ingredient
1/2 cup unflavored almond milk
1 1/2 tablespoon arrowroot
1/2 teaspoon black pepper
2 tablespoons brown rice flour
1 butternut squash
4 tablespoons coconut
2 cups coconut milk
1 teaspoon dried thyme
20 leaves fresh sage leaves
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons lime wedge
some olive oil
4 zucchini
Price
$0.25
$0.13
$0.03
$0.09
$1.65
$0.04
$2.76
$0.16
$0.08
$0.06
$0.04
$0.07
$0.07
$1.33
$2.25
$9.01

Tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • 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.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Arrowroot flour (or arrowroot starch) is a powder made from the roots of the arrowroot plant. It can be used in place of flour or cornstarch to thicken sauces, pie fillings, etc., and it is also popular in gluten-free baking.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
323 Calories
3g Protein
27g Total Fat
20g Carbs
21% Health Score
Limit These
Calories
323
16%

Fat
27g
43%

  Saturated Fat
13g
85%

Carbohydrates
20g
7%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
476mg
21%

Get Enough Of These
Protein
3g
7%

Vitamin A
10209IU
204%

Manganese
1mg
50%

Vitamin C
38mg
47%

Vitamin E
3mg
24%

Potassium
736mg
21%

Magnesium
81mg
20%

Vitamin K
20µg
20%

Iron
3mg
19%

Vitamin B6
0.35mg
18%

Folate
59µg
15%

Fiber
3g
15%

Copper
0.27mg
14%

Phosphorus
135mg
14%

Vitamin B1
0.17mg
11%

Vitamin B3
2mg
11%

Calcium
100mg
10%

Vitamin B5
0.72mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.89mg
6%

Selenium
1µg
2%

covered percent of daily need

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