Vegan Creamy Acorn Squash Lasagna
This savory, creamy and delicious version of lasagna is great as meal prep or as a vegan dish to bring to a holiday meal. I think it really embodies the spirit of Fall! It can be challenging to find a dish that will be enjoyed by everyone at a holiday gathering but I think this one will do the trick! You can easily make this gluten free as well by using gluten free lasagna noodles and gluten free flour for the sauce. You do need to read the ingredients on all of the spices and cheeses you use. some cheeses are not gluten free but Daiya is always gluten free.
Acorn squash is a nutritious vegetable that provides an array of health benefits. Packed with essential nutrients, including vitamins A and C, acorn squash supports a strong immune system and promotes healthy skin and vision. Its high fiber content aids in digestion and helps with weight management by promoting a feeling of fullness. Additionally, acorn squash is a good source of antioxidants, such as beta-carotene and other carotenoids, which may help reduce inflammation and lower the risk of chronic diseases. Incorporating acorn squash into your diet can be a delicious way to enhance your overall health and well-being.
I don’t like any squash on its own except raw summer squash but I love it incorporated into pasta dishes! Sometimes when you don’t prefer a particular vegetable all you have to do is find out how you do enjoy it. Don’t miss out on the health benefits! Maybe you just haven’t had it prepared in a way that appeals to you.
Ingredients:
3 acorn squash [approximately 2 cups of pureed acorn squash]
4 vegan hot Italian sausages
1 medium onion chopped
1/4 cup oil
1/4 cup flour
2 cups imitation beef broth or vegetable broth
2 cups unsweetened plant milk
1/2 Tablespoon onion powder
1/2 Tablespoon garlic powder
salt and pepper to taste [I added about a teaspoon of pepper and a tablespoon of salt]
1 8oz bag of spinach leaves
approximately half a box of lasagna noodles
Approximately 2 cups of vegan cheese shreds
Ingredients for the tofu ricotta:
2 blocks of firm tofu
1/2 cup nutritional yeast
4 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of dried basil
salt and pepper to taste [I used about 1 1/2 teaspoons of salt and a few shakes of pepper]
2 Tablespoons of Go Veggie grated parmesan or a half cup of shredded vegan parmesan [optional]
If you are using precooked squash you can skip this first step about roasting the squash. You will need to cook it according to the package directions, let it cool then puree it until it is smooth. If you are using fresh squashes, cut them in half, scoop out the seeds and set them aside. rub the inside flesh of the squashes with olive oil [or any oil], sprinkle them with salt and pepper and place them flesh side down on a baking sheet. Roast them in a 350 degrees Fahrenheit oven for about 40 minutes. You will know they are done when you can easily pierce the flesh with a fork. Let the cooked squash cool and puree it until smooth.
If you want to toast the seeds you can as I did and use them for garnish or just eat them as a snack. They taste just like pumpkin seeds.
Use a large pan such as you would use to make chili. Saute the onions in the oil over medium heat until they become translucent. Add the vegan sausages to the pot and break them up into small pieces as they cook. Once the sausages are brown add the flour and stir it gently into the onions and sausage pieces allowing it to cook for about a minute. Don’t worry too much about sticking because it will all come away from the pan in the next step.
Add the imitation beef broth to the pan and stir. Use your spoon to scrape the bottom of the pan to release the stuck bits. Add the plant milk and stir everything together. Turn the heat down to a simmer. Let that simmer for a minute. This will give the flour time to thicken a bit.
Add the squash puree, garlic and onion powders and salt and pepper. Add the salt and pepper a little at a time and taste it after each time. If it tastes a little off it probably needs a little more salt. recipes you make that taste like something is missing usually need salt.
Simmer the sauce for a minute and then set it aside.
Blend all of the tofu ricotta ingredients together. I used a food processor but use what you have available. You want it all to be smooth like hummus. Depending on which tofu you use {some blocks contain more water than others] you may have to add a tablespoon of water to help it along.
Now assemble the lasagna by first putting about half a cup to one cup of the sauce mixture at the bottom of a 9x13 baking dish. You just need enough to protect the noodles from sticking to the bottom of the dish. Next place a layer of lasagna noodles. I used the ones you don’t have to cook in advance. On top of the noodles put half of the ricotta cheese mixture and carefully spread it out over the layer of noodles. Layer half the bag of spinach leaves over the tofu layer. You can chop the spinach if you prefer to do that. Spoon sauce over the layer of spinach. Be careful to notice how much sauce you have because you need enough to cover one more layer plus a small amount for the top.
Place another layer of noodles, then the other half of the tofu ricotta, then the other half of the bag of spinach, most of what’s left of the sauce reserving about 1/2 cup for the top. To finish it off place one last layer of noodles, spread the last of the sauce over them and sprinkle it all over with the cheese shreds.
Bake at 350 degrees Fahrenheit for 30 to 40 minutes. It’s done when the edges are browned and you can see the sauce bubbling up the sides.
It’s best to let it cool for about 20 minutes or so before trying to cut and serve it. If it is falling apart when you serve it you have not waited long enough.
#lasagne