I have been so excited to share this recipe with you all, it is one of my favorite cozy and rustic meals: butternut squash and parsnip ‘noodle’ lasagna. Loaded with more flavor than you could ever imagine, this vegan and gluten free lasagna is my gift to you this Thanksgiving. It doesn’t feel like a holiday without something particular special on the table and I promise this will not disappoint.
Butternut Squash & Parsnip Lasagna [make 8 servings]
Adapted from: Butternut Squash Lasagna, mynewroots.com
2 medium (about 4.5 pounds) butternut squash, sliced in half lengthwise, seeds removed
1 teaspoon coconut oil
4 cloves garlic, peeled
2 tablespoon extra virgin olive oil
2 teaspoon lemon juice
10 (about 2 pounds) parsnips, peeled and sliced lengthwise, 1/4 inch thick
2 cups vegetable broth, low sodium
2 cups canned cannellini beans, drained and rinsed thoroughly
1/8 teaspoon nutmeg
1 cup water, filtered
2 cups spinach
This recipe is a four step process //
Butternut Squash Sauce:
Preheat your oven to 400 degrees F. Place squash, cut side up on foil lined and rimmed baking sheet and lightly coat each with equal amounts of coconut oil. Add salt to taste. Place squash in oven and roast for 60-90 minutes, until squash is very soft throughout. Remove from oven and let completely cool.
Scoop squash’s flesh out from skin and place in high speed blender with garlic, 1 tablespoon olive oil and 1 teaspoon lemon juice until very, very smooth. Set aside.
In a large pot, bring vegetable broth to a simmer over medium-high heat. Add sliced parsnip ‘noodles’ and allow to simmer, uncovered for 5 minutes. Do not allow the parsnips to become mushy, but they should be relatively soft. Remove from heat and drain. Set aside.
Creamy Bean Sauce:
In a high speed blender, blend cannellini beans, 1 tablespoon olive oil, 1 teaspoon lemon juice, nutmeg and water until very, very smooth. Set aside.
Assembly & Cooking:
Preheat your oven to 350 degrees F.
In a 9” by 13” casserole dish, layer the following:
Butternut Squash Sauce
Creamy Bean Sauce
… ending with Butternut Squash Sauce as your top most layer
Place in the oven, on the middle rack, and bake for 25-30 minutes or until completely heated through. Enjoy!!
Nutritional Information [per serving, 1/8 of lasagna]
290 Calories, 61 g Carbohydrates, 4 g Fat, 8.5 g Protein