Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
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.
Diets
Ingredients
butternut squash
1 medium
zucchini
4 medium
tinkyada rice lasagna sheets
1.5 boxes sheets
daiya wedge
3 tablespoons
sage leaves
20 leaves
earth balance coconut spread
4 tablespoons
brown rice flour
2 tablespoons
coconut milk
2 cups
almond milk
0.5 cup
kosher salt
1.5 teaspoons
pepper
0.5 teaspoon
thyme
1 teaspoon
ground cinnamon
0.5 teaspoon
ground nutmeg
0.5 teaspoon
ground sage
0.5 teaspoon
ground cayenne
0.25 teaspoon
arrowroot
1.5 tablespoons
water
1 tablespoon
olive oil
8 servings
daiya
0.5 cup
daiya
0.5 cup
Cooking in Steps
-
1Casserole dish (12x9 inches)
casserole dish -
2Preheat Oven to 400 degrees F
oven -
3In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
butternut squash
zucchini
baking paper
baking sheet -
4Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
vegetable
olive oil
thyme
salt
-
5Coat vegetables with hands for even coating of oil and seasoning.
vegetable
seasoning
cooking oil
-
6Roast in the oven for 30 minutes.
oven -
7When done, remove from oven and reduce heat to 350 degrees F.
oven -
8Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
arrowroot
water
bowl -
9In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
brown rice flour
coconut
sauce pan
whisk -
10Lower heat to medium.
-
11Add coconut milk, almond milk, all seasonings, whisk until smooth.
coconut milk
almond milk
seasoning
whisk -
12When you begin to see bubbles form quickly whisk in the arrowroot mixture.
arrowroot
whisk -
13Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
whisk -
14Set aside.