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Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

 
One serving costs about $1.14

$1.14 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 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:57%

Spoonacular Score: 57%

 

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.

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Antinori Villan Antinori Chianti Classico Riserva with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Antinori Villa Antinori Chianti Classico Riserva

Crafted from 90% Sangiovese and 10% Merlot, the 2010 Villa Antinori Chianti Classico Riserva is intense ruby red in color with fruit and spice aromas. Light touches from the oak aging underscore the cherry and red berry notes that are typical of the Sangiovese grape. The wine's flavors are harmonious on the palate with tannins that are balanced and ripe. The lingering finish is vibrant with a pleasing minerality, which is typical of Chianti Classico.

» Get this wine on Wine.com

Ingredients

Servings:
1 medium
1 medium butternut squash
butternut squash
4 medium
4 medium zucchini
zucchini
1.5 boxes sheets
1.5 boxes sheets tinkyada rice lasagna sheets
tinkyada rice lasagna sheets
3 Tbsps
3 Tbsps daiya wedge
daiya wedge
20 leaf
20 leaf fresh sage leaves
fresh sage leaves
20 leaf
20 leaf fresh sage leaves
fresh sage leaves
4 Tbsps
4 Tbsps earth balance coconut spread
earth balance coconut spread
2 Tbsps
2 Tbsps brown rice flour
brown rice flour
2 cups
2 cups coconut milk
coconut milk
0.5 cup
0.5 cup 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
ground cayenne
1.5 Tbsps
1.5 Tbsps arrowroot
arrowroot
1 Tbsp
1 Tbsp water
water
some
some olive oil
olive oil
0.5 cup
0.5 cup shredded daiya
shredded daiya
0.5 cup
0.5 cup shredded daiya
shredded daiya
1 medium butternut squash
1 medium
butternut squash
4 medium zucchini
4 medium
zucchini
1.5 boxes sheets tinkyada rice lasagna sheets
1.5 boxes sheets
tinkyada rice lasagna sheets
3 Tbsps daiya wedge
3 Tbsps
daiya wedge
20 leaf fresh sage leaves
20 leaf
fresh sage leaves
20 leaf fresh sage leaves
20 leaf
fresh sage leaves
4 Tbsps earth balance coconut spread
4 Tbsps
earth balance coconut spread
2 Tbsps brown rice flour
2 Tbsps
brown rice flour
2 cups coconut milk
2 cups
coconut milk
0.5 cup unflavored almond milk
0.5 cup
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
0.25 tsps
ground cayenne
1.5 Tbsps arrowroot
1.5 Tbsps
arrowroot
1 Tbsp water
1 Tbsp
water
some olive oil
some
olive oil
0.5 cup shredded daiya
0.5 cup
shredded daiya
0.5 cup shredded daiya
0.5 cup
shredded daiya

Equipment

baking paper
baking paper
casserole dish
casserole dish
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
frying pan
frying pan
pot
pot
baking paper
baking paper
casserole dish
casserole dish
baking sheet
baking sheet
oven
oven
sauce pan
sauce pan
whisk
whisk
bowl
bowl
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: $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
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
10196IU
204%

Manganese
1mg
51%

Vitamin C
39mg
48%

Copper
0.89mg
44%

Vitamin E
3mg
24%

Potassium
738mg
21%

Magnesium
80mg
20%

Iron
3mg
18%

Vitamin B6
0.35mg
17%

Vitamin K
16µg
15%

Folate
58µg
15%

Fiber
3g
15%

Phosphorus
136mg
14%

Vitamin B1
0.17mg
11%

Vitamin B3
2mg
11%

Calcium
99mg
10%

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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