Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Spinach & Mushroom Lasagna with Butternut Squash Sheets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

This creamy spinach and mushroom lasagna features layers of tender butternut squash sheets, a rich cashew cream sauce, and a savory vegetable filling made with mushrooms, spinach, and aromatic herbs. Baked to a golden brown perfection, this dairy-free and gluten-free lasagna is a wholesome and flavorful meal perfect for a comforting dinner.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

Butternut Squash Sheets

  • 10-12 butternut squash sheets

Cashew Cream

  • 2 cups cashews, soaked in boiling water for 10 minutes
  • 1 cup almond milk
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast (or parmesan if following SCD diet)

Vegetable Filling

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1/2 tsp salt
  • 4 cloves garlic, crushed
  • 1 tsp thyme
  • 800 grams mushrooms, thinly sliced
  • 1/2 cup vegetable stock
  • 400 grams spinach

Instructions

  1. Preheat the oven: Preheat your oven to 175°C (350°F) to ensure it’s ready for baking the lasagna.
  2. Prepare the cashew cream: In a high-speed blender or Nutribullet, combine the drained cashews, almond milk, garlic, salt, and nutritional yeast. Blend until completely smooth and creamy, then set aside.
  3. Cook the vegetable filling: Heat olive oil in a pan over medium heat. Add the diced onions, crushed garlic, and salt. Cook for about 5 minutes until the onions begin to soften. Add the sliced mushrooms, vegetable stock, and thyme. Continue cooking for around 10 minutes until most of the liquid evaporates and mushrooms become tender. Stir in the spinach and cook for a few more minutes until it wilts.
  4. Assemble the lasagna: In a 9 x 5 inch baking dish, start by spooning a layer of the mushroom mixture on the bottom. Next, place a layer of butternut squash sheets over the mushrooms. Add another layer of the mushroom mixture, followed by a thin layer of cashew cream. Repeat this layering process two more times, finishing with a layer of cashew cream on top.
  5. Bake: Place the assembled lasagna in the preheated oven and bake for 45-50 minutes until the top develops a golden brown crust and the butternut squash sheets are tender. Keep an eye to prevent over-browning; if the top browns too quickly, loosely cover the dish with aluminum foil.
  6. Serve: Once baked, remove the lasagna from the oven and sprinkle with fresh parsley for garnish. Let it cool slightly before serving.

Notes

  • If you prefer a cheesier flavor and are not following SCD, substitute nutritional yeast with parmesan cheese in the cashew cream.
  • Ensure the butternut squash sheets are thinly sliced to allow even cooking and a tender texture.
  • Soaking cashews in boiling water softens them quickly, resulting in a smoother cream sauce.
  • Adjust salt to taste, especially if using parmesan cheese as it can be saltier.
  • Leftover lasagna can be stored in the refrigerator for 3-4 days and reheated gently in the oven or microwave.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
  • Diet: Gluten Free

Find it online: https://iamstarved.com/creamy-spinach-and-mushroom-lasagna-with-butternut-squash-sheets-recipe/