Homemade Vegetarian White Lasagna

a comfort food meal the family will love!

What Ingredients Do You Need To Make The Spinach Bechamel

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Frozen Spinach Milk Olive Oil All-Purpose Flour Oregano Parsley Sea Salt White Pepper

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What Ingredients Do You Need To Make The Butternut Squash Mixture

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Olive Oil Onion Garlic Butternut Squash Nutmeg Vegetable Broth Nutritional Yeast Salt & Pepper Lasagna Noodles Mozzarella Cheese

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1

Heat the oil in a saucepan and when it’s hot add the flour and stir with a whisk to form a roux.  

2

Add the milk and continue stirring with a whisk until smooth. Place on very low heat and let the sauce cook for 5-10 minutes or until thick and creamy.

3

When it’s reached the desired consistency, stir in the spinach and fresh herbs.

4

Taste and add salt and white pepper as desired. When the sauce is ready, remove from heat and allow to cool slightly.

5

While the sauce is cooking, heat a large pot of salted water over high heat until it boils. When the water is boiling, add the noodles 1-2 at a time and submerge them in the hot water.  Cook the noodles for 75% of the time listed on the package. When the time is up, pour into a strainer to drain.  Rinse with cold water and set aside.

6

For the butternut squash puree, heat olive oil over medium heat and add the onions and garlic, sautéing until softened and translucent.

7

When the onions are cooked, add the butternut squash puree, vegetable broth, nutmeg, and nutritional yeast to the pan. Give it a taste and add salt and pepper as needed. Let the mixture cook at a simmer for 5-8 minutes to evaporate most of the liquid. 

8

When all the ingredients are prepped, you are ready to assemble and cook the lasagna Preheat the oven to 350° F and spray the baking pan you will be using with baking spray or lightly coat with oil. Start with a thin thin layer of the squash mixture in the bottom of the baking dish to prevent the noodles from sticking.

9

Next place a single layer of lasagna noodles on top, overlapping.  You may need to cut the noodles to fit your pan.

10

Spread one-fourth of the remaining butternut squash mixture on top of the noodles followed by one-fourth of the spinach bechamel.

11

Sprinkle a light layer of mozzarella cheese over the spinach bechamel sauce. Repeat with three more layers, ending with mozzarella cheese. Cover with a lid or layer of aluminum foil. Place the baking dish into the preheated oven and cook for 30 minutes. After 30 minutes, remove the foil and continue cooking for 10 minutes.

serve & enjoy!

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