Each week we try to use a few veggies from the CSA list in one recipe – so you can take full advantage of your winter veggies. This lasagna recipe happens to be a favorite. And it happens to be vegan as we try to appeal to all of our plant-based eaters out there! However, you can easily make substitutions for real butter, a different type of sauce, and more. In addition, we have prepared this recipe with using a mixture of Butternut Squash and Japanese Sweet potatoes and spinach and kale as well. So you can easily integrate even more veggies in this lasagna.
- 1 butternut squash (and/or Japanese sweet potatoes)
- 2 tablespoons olive oil
- 3-4 cloves of garlic, minced
- 2 teaspoons sage
- 1/2 teaspoon allspice
- pinch of sea salt
- 1 red onion, thinly sliced
- 4 cups fresh kale (and/or spinach)
- 8 ounces lasagna noodles (we use whole wheat noodles but there are so many varieties you can choose from)
Bechamel Sauce Ingredients
- 5 tablespoons vegan butter
- 1/4 cup all-purpose flour (you can use whole wheat or other types of flour here)
- 4 cups unsweetened soy milk (or almond milk)
- 4-5 closves garlic, minced
- 1/4 teaspoon nutmeg
- pinch of sea salt, to taste
- Cut the butternut squash in half, rub with garlic and herbs and roast til tender at approximately 400-425 degrees); scoop out the squash when done. Be careful not to burn the squash. In our oven, we do it at a lower temperature for a little big longer. For the Japanese Sweet Potatoes – you can either bake them or boil them to get them tender.
- Make the Bechamel Sauce while the squash or potatoes are cooking.
- Melt the Vegan butter in a pot.
- In another pot bring the milk, garlic, nutmeg and salt to a boil.
- Add the hot milk mixture to the melted butter and flour in 3 batches.
- Bring to boil, whisk often, reduce heat to a simmer.
- Repeat for 10 minutes until thick and creamy.
- Set aside.
- Sautee onions in a pan with olive oil and kale.
- Boil Lasagna Noodles (this can occur while you are doing the other preparation)
- Once the noodles, sauce, kale and squash are done, you an assemble your lasagna in a pan. Noodles on bottom, sauce on top of noodles, squash, kale mixture and repeat. Put sauce on the top of the last set of noodles.
- Cover and bake for 30-40 minutes – recommendation is 350 degrees depending on your oven.
Depending on the size of your family and your appetite, you can savor this lasagna for a few days!