Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

  Ready in : 45 mins

You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten free, Vegan a try. This recipe serves 8 and costs $1.14 per serving. This hor d'oeuvre has 324 calories, 4g of protein, and 28g of fat per serving. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have ground cayenne, almond milk, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), and Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free) are very similar to this recipe.

Ingredients

butternut squash

butternut squash

1 medium

zucchini

zucchini

4 medium

tinkyada rice lasagna sheets

tinkyada rice lasagna sheets

1.5 boxes sheets

daiya wedge

daiya wedge

3 tablespoons

sage leaves

sage leaves

20 leaves

earth balance coconut spread

earth balance coconut spread

4 tablespoons

brown rice flour

brown rice flour

2 tablespoons

coconut milk

coconut milk

2 cups

almond milk

almond milk

0.5 cup

kosher salt

kosher salt

1.5 teaspoons

pepper

pepper

0.5 teaspoon

thyme

thyme

1 teaspoon

ground cinnamon

ground cinnamon

0.5 teaspoon

ground nutmeg

ground nutmeg

0.5 teaspoon

ground sage

ground sage

0.5 teaspoon

ground cayenne

ground cayenne

0.25 teaspoon

arrowroot

arrowroot

1.5 tablespoons

water

water

1 tablespoon

olive oil

olive oil

8 servings

daiya

daiya

0.5 cup

daiya

daiya

0.5 cup

Cooking in Steps

  1. 1
    Casserole dish (12x9 inches)

    casserole dish
    casserole dish
  2. 2
    Preheat Oven to 400 degrees F

    oven
    oven
  3. 3
    In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.

    butternut squash

    butternut squash

    zucchini

    zucchini

    baking paper
    baking paper
    baking sheet
    baking sheet
  4. 4
    Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.

    vegetable

    vegetable

    olive oil

    olive oil

    thyme

    thyme

    salt

    salt

  5. 5
    Coat vegetables with hands for even coating of oil and seasoning.

    vegetable

    vegetable

    seasoning

    seasoning

    cooking oil

    cooking oil

  6. 6
    Roast in the oven for 30 minutes.

    oven
    oven
  7. 7
    When done, remove from oven and reduce heat to 350 degrees F.

    oven
    oven
  8. 8
    Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.

    arrowroot

    arrowroot

    water

    water

    bowl
    bowl
  9. 9
    In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.

    brown rice flour

    brown rice flour

    coconut

    coconut

    sauce pan
    sauce pan
    whisk
    whisk
  10. 10
    Lower heat to medium.

  11. 11
    Add coconut milk, almond milk, all seasonings, whisk until smooth.

    coconut milk

    coconut milk

    almond milk

    almond milk

    seasoning

    seasoning

    whisk
    whisk
  12. 12
    When you begin to see bubbles form quickly whisk in the arrowroot mixture.

    arrowroot

    arrowroot

    whisk
    whisk
  13. 13
    Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.

    whisk
    whisk
  14. 14
    Set aside.