Description

This Butternut Squash and Spinach Lasagna is a cozy and comforting meal featuring tender roasted butternut squash, fresh spinach, and creamy plant-based cheese layered with rich natural tomato sauce and smoky turkey bacon flavors. Perfect for a vegetarian-friendly dinner that pleases meat lovers too, this vibrant dish combines sweet, savory, and creamy textures for an unforgettable and nutritious meal.

Ingredients

Scale

Vegetables and Base

1 medium butternut squash, peeled and cubed
4 cups fresh spinach
3 cloves garlic, minced
1 medium onion, finely chopped

Dairy & Cheese (Plant-Based)

2 cups creamy plant-based cheese

Meat Flavoring

1/2 cup smoked turkey bacon flavoring

Pantry & Sauces (Natural)

12 lasagna noodles (use gluten-free if preferred)
3 cups natural tomato sauce
1 tsp natural gelling agent
1 tbsp vegetarian Worcestershire sauce
3 tbsp olive oil
Salt, to taste
Black pepper, to taste
Fresh basil, chopped (for seasoning and garnish)
Fresh oregano, chopped

Instructions

Roast the Butternut Squash: Preheat your oven to 400°F (205°C). Toss the peeled and cubed butternut squash lightly in olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized on the edges to enhance natural sweetness.
Prepare the Spinach Mixture: While the squash roasts, heat a splash of olive oil in a skillet over medium heat. Add minced garlic and sauté briefly until fragrant. Add fresh spinach and cook gently until wilted but still vibrant green. Season with salt and pepper, then set aside to cool slightly.
Cook the Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to prevent sticking, then lay flat on a clean kitchen towel.
Make the Creamy Cheese Sauce: In a saucepan, combine the creamy plant-based cheese, natural tomato sauce, natural gelling agent, and vegetarian Worcestershire sauce. Stir gently over low heat until the mixture is smooth and slightly thickened, forming a luscious sauce that will hold the layers together.
Layer the Lasagna: Spread a thin layer of the creamy sauce on the bottom of your baking dish. Arrange a layer of noodles, followed by roasted butternut squash, wilted spinach, smoked turkey bacon flavors, and spoonfuls of sauce. Repeat layering until the dish is full, finishing with a generous top layer of sauce and extra plant-based cheese.
Bake to Perfection: Cover the lasagna loosely with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 10-15 minutes until the top is golden and bubbly. Let rest for 10-15 minutes before slicing to set.

Notes

Ensure the butternut squash is well caramelized to enhance its natural sweetness and flavor depth.
Use just enough sauce to keep the noodles moist but avoid sogginess.
Distribute the layers evenly for balanced flavor in every bite.
Allow the lasagna to rest after baking to help it set and slice cleanly.
Choose a plant-based cheese that melts well to achieve classic lasagna creaminess.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Appetizers
Method: Baking
Cuisine: Italian-inspired

Nutrition

Serving Size: 1 slice (1/6 of lasagna)
Calories: 320 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 14 g
Saturated Fat: 3 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg

Keywords: butternut squash lasagna, spinach lasagna, plant-based cheese, vegetarian lasagna, gluten-free lasagna, smoked turkey bacon flavor, comforting meal