Squash Lasagna

by Crystal Moulton


9 no-boil lasagna noodles (or boil some regular lasagna noodles if the others aren’t available)

Squash Bechamel:
¼ cup all-purpose flour
1½ cups squash (or pumpkin puree)
2 cups nondairy milk like soy or almond, unsweetened
2 tsp olive oil

Creamed Spinach:
4 tsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
1 cup raw cashew nuts, blended with 1 cup of water until very smooth and creamy
16 ounces of frozen, chopped spinach, thawed in the microwave
Salt and pepper to taste.


Squash Bechamel: Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes. Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the squash puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk. Add salt and pepper to taste and the nutmeg. Stir well.

Creamed Spinach: Heat the oil in a saucepan and add the onion and garlic. Saute over medium heat until the onions turn translucent. Add the flour. Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well. Add the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water. Add salt and ground pepper.

Assemble the Lasagna: Spread a ladleful of the squash bechamel on the bottom of a 8 X 5-inch baking dish with sides that are at least a few inches deep. Arrange three no-boil noodles on top of the sauce, then pour half of the squash sauce on the noodles and spread evenly. Place three more lasagna noodles on the squash mixture, pour the the spinach mixture on top and spread evenly. Place three more lasagna noodles on top of the spinach and spread the remaining squash sauce over the noodles.

Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes. After 30 minutes remove the tinfoil and continue to bake for 15 more minutes. Remove from the oven and serve.

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