Roasted Butternut Lasagna with Crispy Sage
Recipe type: Entree
dairy, egg, soy and gluten free, vegan
  • 1 butternut squash
  • drizzle olive oil
  • pinch sea salt
  • 2 teaspoons freshly grated nutmeg
  • 9-10 fresh sage leaves
  • 1 package lasagna noodles (gluten free)
  • cashew bechamel sauce (recipe follows)
  • 7 ounces jack cheese, sliced
  1. Prepare cashew bechamel sauce (see recipe below).
  2. Peel, remove seeds/innards, and cut butternut squash into cubes. Arrange in single layer on (parchment) baking sheet, drizzle with olive oil, sprinkle with sea salt and nutmeg. Arrange sage leaves on same sheet, brush with olive oil. Roast in 300 degree oven - 5 minutes for sage leaves
  3. , 30-35 minutes for squash. Remove from oven and cool.
  4. Transfer cooled squash cubes to food processor and purée until smooth.
  5. Assemble lasagna layers: Pour a small amount of bechamel in 9 x 11 baking dish. Add noodles. Spread a layer of squash purée, top with cheese, another layer of bechamel, top with crispy sage. Repeat steps for two more layers.
  6. Cover with foil (especially important if using no-boil pasta noodles) and bake at 350 for 35-40 minutes. Remove from oven and let stand for 10-15 minutes, to set - you get even slices of lasagna layers this way.
Recipe by spabettie at