Creamy Butternut Squash Lasagna

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Lasagna has always been one of my favorite meals. Ooey gooey layers of sauces, noodles cooked to perfection and the crispier corner pieces were always a cause for excitement. Now I've made the perfect vegan, gluten free and low fat lasagna that I just keep coming back to, even when I tell myself I'll try a new recipe this time when I buy the noodles.

This heart-healthy recipe come together pretty quickly as it doesn't actually involve making a traditionnal pasta sauce. Just prepare the butternut puree, either purchase it ready made for extra convinience or do like I did and roast the squash in a 400F oven for 30 minutes and let cool. Cut up the veggies and get layering. The noodles I use aren't actually oven ready ones, but I find that the wateryness of the vegetables and sauce allow them to cook in the oven.

Although this isnt really a typical summery meal, I find it perfect for the rare rainy days we get here on the west coast, although I've heard the east coast is getting more than it's fair share with some really cool days. This will get you all cozy and ready to face to beautiful rain.

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