Spinach & Artichoke Butternut Squash Lasagna

Spinach Artichoke Butternut Squash Lasagna

Written by Amy

Hey you, my name is Amy. I've spent the past decade studying holistic plant-based nutrition, Ayurveda & mysticism. This page is my cozy corner where I get to share the wisdom that has transformed my body, mind & deepened my connection to spirit. I hope you enjoy!

May 5, 2022

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Spinach & Artichoke Butternut Squash Lasagna


  • Author: Amy
  • Total Time: 1h45
  • Yield: 1 large dish 1x
  • Diet: Vegan

Description

 

This lasagna recipe is actually 4 recipes combined to one. It’s a bit more challenging, though well worth it! If you’re making it all in one day, plan for approximately 90 mins for prep, and 50 mins to bake the lasagna.

You’ll need a double batch of both the Homemade Tomato Sauce and the Vegan Mozzarella Cheese. I’ve doubled the ingredients in the lists below for you.

  • You can save time by prepping the Vegan Mozzarella cheeze and Spinach & Artichoke dip while the Homemade Tomato Sauce is reducing.
  • You could also prep the Vegan Mozzarella, the spinach artichoke dip and/or the tomato sauce the day before. Keep it stored in the fridge until you’re ready to assemble.

 


Ingredients

Units Scale

Homemade Tomato Sauce (doubled)

  • 4 tbsps olive oil
  • 1/2 cup onion finely minced
  • 2 garlic cloves minced
  • 16 oz crushed tomatoes
  • 6 tbsps tomato paste
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp sugar
  • 1 tsp salt or to taste

Vegan Mozzarella Cheese (doubled)

  • 1 cup raw cashews, softened
  • 2 cup water
  • 6 tbsps tapioca starch (also called tapioca flour)
  • 2 tbsps nutritional yeast
  • 2 tsp apple cider vinegar
  • 1 tsp salt
  • 1/2 tsp granulated garlic

Spinach & Artichoke Dip Lasagna Filling

  • 12 marinated artichoke hearts (1.5 cups), drained and roughly chopped
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic
  • 23 cups packed fresh spinach
  • 1/2 cup unsweetened non-dairy milk (cashew is best since the flavour is milder than almond)
  • 1/4 tsp salt (optional)
  • 1 pinch black pepper
  • Double batch of Vegan Mozzarella (can be made in advance or right before making the dip)

Butternut Squash Lasagna Filling

  • 1 tbsp oil
  • 1/2 med-large butternut squash, diced
  • 1/2 tsp salt
  • 1/2 tsp mushroom seasoning or vegetable bouillon
  • A pinch of fresh or dry thyme
  • A pinch of pepper
  • 1/2 cup water
  • 1/2 cup cashew milk

Lasagna Assembly

  • 1 9ounce package of oven ready gluten-free lasagna sheets (or pre-cooked for 7 minutes – follow package instructions)
  • 2 cups of gluten free panko bread crumbs
  • A pinch of fresh or dry thyme
  • A pinch of salt

Instructions

TO START

  • Begin by peeling & chopping your butternut squash to either steam or roast it. You’ll know it’s done cooking when a fork comes out smoothly.
  • Prepare a double batch of the Homemade Tomato Sauce
  • While the tomato sauce is reducing, you can start making a double batch of the Vegan Mozzarella.
  • Once the mozzarella is made, you can mix the Spinach & Artichoke Dip. No need to cook this though, as the Spinach Dip filling will cook within the lasagna.

 

FOR THE BUTTERNUT SQUASH LASAGNA FILLING

  1. Add the cooked butternut squash, vegetable stock, salt, thyme, pepper, cashew milk to a food processor.
  2. Blend until very smooth, adding more cashew milk or veggie stock as needed without thinning it too much.
  3. Will likely be harder in a blender since it’s not very liquid-y.

 

FOR THE LASAGNA ASSEMBLY

  1. Preheat the oven at 400°F (200°C).
  2. Gather your prepared fillings: the Spinach Dip, Tomato Sauce, Butternut Squash sauce.
  3. Grease bottom and sides of baking dish (9 ×13 inch) lightly with oil.
  4. Add 1/3 of the Butternut Squash filling and spread on the bottom of the dish.
  5. Add the lasagna sheets, and spread half Spinach filling on top.
  6. Add another layer of lasagna sheets, and spread another layer (1/3) of Butternut Squash filling and mix in half the Tomato sauce filling.
  7. Layer more lasagna sheets, and spread other half of Spinach filling on top.
  8. Layer again with lasagna sheets.
  9. Spread the final layer (1/3) of the Butternut Squash filling with the other half of the Tomato sauce filling.

 

Feel free to explore adding different filings next time – play around and enjoy!

 

 

  • Prep Time: up to 90 min
  • Cook Time: 50 mins
  • Category: Mains

Keywords: Gluten-Free, Spinach, Artichoke, Dip, Butternut, Squash, Lasagna, Mains, Vegan, Tomato, Sauce, Mozzarella, Filling, Homemade, Dinner

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