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Roasted Butternut Lasagna with Crispy Sage

November 12, 2012 By Kristina Sloggett 76 Comments

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Roasted Butternut Lasagna with Crispy Sage and Cashew Bechamel – seriously flavorful vegan comfort food! Rich and sweetly savory, great for a weeknight dinner, perfect for entertaining!

 

Roasted Butternut Lasagna with Crispy Sage and Cashew Bechamel @spabettie

Whenever I make lasagna I am reminded of my first years of cooking away from home – in college, in my own place for the first time. I learned about bechamel sauce and it became my favorite thing. I wanted to add bechamel to all the foods.

Then I made my very first lasagna. Back then I thought I was brilliant for using bechamel in place of ricotta or other soft cheese in the filling. I made many lasagna this way, as it was often requested when I hosted dinner parties or offered to bring something to an event.

I have made almost every lasagna with bechamel. Serious comfort food.

Roasted Butternut Lasagna with Crispy Sage and Cashew Bechamel @spabettie

This is the first lasagna I have made in a while.

I wanted to bump up the protein without using a faux meat product, so instead of starting my bechamel with the usual butter-flour roux, I blended in cashews. Not only did I get my wanted protein, the result was a creamy sweet rich flavor.

We are in nutmeg week of Meatless Mondays A-Z, and while the nutmeg is a standard ingredient in my bechamel sauces, I also used it here to add warm spice to the butternut squash as it roasted. Wonderful depth of flavor in this dish.

Roasted Butternut Lasagna with Crispy Sage and Cashew Bechamel @spabettie

Roasted Butternut Lasagna with Crispy Sage

inspired by lasagne alla zucca

dairy, egg, soy and gluten free, vegan

makes 9 x 11 pan of lasagna

INGREDIENTS:

1 butternut squash
drizzle olive oil
pinch sea salt
2 teaspoons freshly grated nutmeg
9-10 fresh sage leaves
1 package lasagna noodles (I use these – gluten free)
cashew bechamel sauce (recipe follows)
7 ounces jack cheese, sliced

INSTRUCTIONS:

Prepare cashew bechamel sauce (see recipe below).

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, 30-35 minutes for squash. Remove from oven and cool.

Transfer cooled squash cubes to food processor and purée until smooth.

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.

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.

gif maker free

Cashew Bechamel

dairy, egg, soy and gluten free, vegan

INGREDIENTS:

1/2 cup raw cashews
3 cups almond milk, divided
4 tablespoons butter (Earth Balance soy free)
4 tablespoons gluten free all purpose flour
2 teaspoons freshly grated nutmeg
1 teaspoon sea salt 

INSTRUCTIONS:

In high speed blender or food processor, process cashews until crumbly. Add 1 cup milk while processing, until a smooth cashew cream forms – this will be much thinner than traditional cashew cream.

In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium heat until mixture begins to darken in color – a light tan. Continue to stir while adding cashew milk. Mixture will thicken. Whisk in remaining two cups milk, and the salt and nutmeg, remove from heat. 

Roasted Butternut Lasagna with Crispy Sage and Cashew Bechamel @spabettie

This to me is the epitome of cold weather comfort food. Brightly flavored squash between layers of rich sauce and boldly flavored cheese. The crispy sage adds an earthy flavor perfect for winter foods. We will be enjoying this again soon.

 

What is your favorite cold weather comfort food?

 

 

printable recipes:

 

4.0 from 1 reviews
Save Print
Roasted Butternut Lasagna with Crispy Sage
Author: Kristina Sloggett
Recipe type: Entree
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • 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
Instructions
  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.
3.3.3077

 
4.0 from 1 reviews
Save Print
Cashew Bechamel
Author: Kristina Sloggett
Recipe type: sauce
 
dairy, egg, soy and gluten free, vegan
Ingredients
  • ½ cup raw cashews
  • 3 cups almond milk, divided
  • 4 tablespoons butter (Earth Balance soy free)
  • 4 tablespoons gluten free all purpose flour
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon sea salt
Instructions
  1. In high speed blender or food processor, process cashews until crumbly. Add 1 cup milk while processing, until a smooth cashew cream forms - this will be much thinner than traditional cashew cream.
  2. In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium heat until mixture begins to darken in color - a light tan. Continue to stir while adding cashew milk.
  3. Mixture will thicken. Whisk in remaining two cups milk, and salt and nutmeg, remove from heat.
3.3.3077

 

 

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Filed Under: Dinner, Gluten Free, Meatless Monday, recipes, Vegan Tagged With: #MMAZ, butternut sage lasagna, cashew bechamel sauce, gluten free lasagna, Meatless Monday, roasted butternut lasagna, vegan bechamel, vegan lasagna

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Comments

  1. Bee says

    November 16, 2015 at 1:42 pm

    This was a fantastic recipe. 4 stars, I felt it could have used a smidge of sweetness, but other than that it was cookbook worthy for sure. The cashew sauce was out of this world.

    Reply
  2. Ceara @ Ceara's Kitchen says

    September 13, 2015 at 3:48 pm

    This looks to die for!!!!!

    Reply
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  1. The Ultimate List of Butternut Squash Recipes - Drugstore Divas says:
    July 12, 2019 at 3:37 pm

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welcome! I'm Kristina - voracious reader, chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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