Description
This Roasted Butternut Squash Lasagna combines sweet roasted butternut squash, smoky smoked turkey bacon, and creamy plant-based cheese to deliver a comforting, flavorful, and wholesome meal. Easy to prepare and perfect for any occasion, this lasagna offers a perfect balance of textures and tastes with simple, natural ingredients.
Ingredients
Scale
Butternut Squash and Vegetables
- 1 medium butternut squash, peeled and cubed
- 2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Sauce
- 1 cup grape juice (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp dried thyme or 1 tbsp fresh thyme
- 1 tbsp fresh sage, chopped (plus extra for garnish)
- 1/4 tsp natural gelling agent
Other Ingredients
- 9–12 lasagna noodles (regular or no-boil, gluten-free if desired)
- 200 g plant-based cheese (such as cashew or coconut blends)
- 150 g smoked turkey bacon, cooked and chopped
Instructions
- Roast the Butternut Squash: Preheat the oven to 400°F (200°C). Toss the peeled and cubed butternut squash with olive oil, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Prepare the Sauce Base: In a pan, sauté finely chopped onions and minced garlic in olive oil until translucent and fragrant. Add grape juice (natural), vegetarian Worcestershire sauce (natural), dried thyme, fresh sage, and the natural gelling agent. Simmer gently until slightly thickened.
- Cook the Smoked Turkey Bacon: In a separate pan, cook the smoked turkey bacon until crisp but not dry. Remove from heat, and chop or crumble into bite-sized pieces.
- Assemble the Lasagna: Spread a thin layer of the sauce on the bottom of a baking dish. Layer lasagna noodles, roasted butternut squash, smoked turkey bacon, and dollops of plant-based cheese. Repeat layers, finishing with a generous spread of plant-based cheese on top.
- Bake to Perfection: Cover the dish with foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and bake an additional 10-15 minutes to brown the top. Let it rest for 10 minutes before slicing.
Notes
- Choose even-sized squash cubes for consistent roasting and texture.
- Keep sauce slightly thickened with the natural gelling agent to avoid a watery lasagna.
- Rest the baked lasagna for 10 minutes to allow layers to set for easier serving.
- No-boil noodles simplify preparation and absorb flavors well.
- Experiment with different plant-based cheese varieties for flavor and melting preferences.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6th of recipe)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Roasted Butternut Squash Lasagna, Plant-based Cheese, Smoked Turkey Bacon, Comfort Food, Gluten Free Lasagna