WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH

SERVES 4 TO 6 PORTIONS

FOR THE ROASTED BUTTERNUT SQUASH

340g (12oz) cubed butternut squash

2 tbsp. olive oil

Sea salt

FOR THE SPINACH

1 tbsp. olive oil

142g (5oz) baby spinach

FOR THE ALFREDO SAUCE

1 tbsp. olive oil

1 large onion, chopped

2 garlic cloves, minced

1 1/2 cups raw cashews or blanched almonds*

3 cups water

1 tbsp. lemon juice

2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1 lb. (16oz / 454g) no-boil lasagna noodles

Vegan Ricotta *If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky- smooth cream.

NUTRITIONAL VALUES

Calories: 561kcal
Fat: 36.2g (7.2g S.Fat)
Carbs: 49.6g
Protein: 15.7g
Sugar: 5.1g
Sodium: 1198mg

METHOD

FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 minutes, or until fork-tender, seasoning with salt. Remove from the oven and puree until smooth in a food processor. If necessary, add 1–2 tablespoons of water.

FOR THE SPINACH
Heat the oil in a large skillet over medium heat. Cook until the spinach is just wilted.

FOR THE ALFREDO SAUCE
In a medium skillet over medium-high heat, heat the oil. Cook until the onion is soft. Take the pan off the heat. Combine onion, garlic, cashews, water, lemon juice, salt, and pepper in a blender. Set aside after processing on high for 2 minutes or until very smooth.

TO ASSEMBLE AND BAKE THE LASAGNA
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.

Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.

LASAGNA BOLOGNESE

SERVES 4 TO 6 PORTIONS

2 tbsp. olive oil

227g (8oz) sliced mushrooms

1 (8oz.) package seitan, sliced

1 tsp. dried basil

1/4 tsp. crushed red pepper

1 tsp. sea salt

1 tsp. freshly ground black pepper

2 (26oz.) jars marinara sauce

1/2 cup soy, almond, or rice milk

2 tbsp. brown sugar

454g (16oz) no-boil lasagna noodles

Vegan Ricotta

NUTRITIONAL VALUES

Calories: 677kcal
Fat: 18.9g (5g S.Fat)
Carbs: 72.7g
Protein: 48.4g
Sugar: 30.7g
Sodium: 2352mg

METHOD

X
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.

In a large non-stick skillet over medium-high heat, heat the oil. Cook until the mushrooms are almost soft. Continue to cook until the seitan is lightly browned. Combine basil, red pepper, salt, and pepper in a mixing bowl. Continue to cook for 1 minute more. Remove from the heat and place the mixture in a food processor. Pulse about 15 times, or until the mixture is coarsely chopped.

FOR THE SAUCE
Combine marinara sauce, non-dairy milk, and brown sugar in a large bowl. Stir until combined.

TO ASSEMBLE AND BAKE THE LASAGNA
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Spread another layer of sauce, half of the Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining Bolognese mixture, 4 noodles, half of the ricotta, 4 noodles, sauce, the remaining ricotta, 4 noodles, and 4 more noodles. Serve with the remaining sauce on top.

Cover with foil and bake for 45 minutes, or until the noodles are tender and the sauce is hot and bubbling. Remove from the oven and set aside for 5 minutes before serving.