easy vegetarian white lasagna

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Rich and creamy flavors.

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INGREDIENTS

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Heat oil in a saucepan and add flour, stirring with a whisk.

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Add milk, stirring until smooth. Let cook until sauce thickens up.

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Stir in spinach and fresh herbs. Season with salt and white pepper. Remove from heat and set aside.

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Cook the lasagna noodles 3 minutes less than cook time on package. Drain, rinse with cold water and set aside.

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Make the butternut squash by sauteeing onions and garlic in a skillet with oil

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Add the butternut squash puree, vegetable broth, nutmeg, and nutritional yeast to the pan. Season and remove from heat.

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To layer the lasagna, start with a thin layer of squash.

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Next a layer of lasagna noodles, overlapping slightly.

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A layer of butternut squash mixture.

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Followed by the spinach bechamel.

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And a sprinkle of cheese. Repeat three more times.

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Finish with a layer of bechamel sauce and cheese. Bake in the oven until bubbly.

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Eat & enjoy!

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SPICY CAJUN PASTA

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Discover more delicious & enticing ways to eat plants!

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