Butternut Squash Lasagna (Vegetarian, Dairy Free, Gluten Free)

This delicious Gluten free, Dairy free, Vegetarian Lasagna will please the whole family! Butternut Squash naturally satisfies craving for sweets, while the chickpea pasta lasagna and vegan cheese provide the carby, cheesy taste we’re all looking for this time of year! Banza pasta is loaded with protein and fiber from the chickpeas and the squash, spinach and onion provide lots of fiber, vitamins and minerals that our bodies need to remain healthy. A great Meatless Monday option!

Ingredients (Serves 4):

1/2 box Banza Chickpea Lasagna

1/2 container Kite Hill Ricotta Cheese

1 11oz Package of Baby Spinach

1 Butternut squash, peeled, seeded and cut into 1/8-inch slices

1/2 medium white onion, chopped

4 garlic cloves, minced

1 cup vegetable broth, warmed

4 tbsp nutritional yeast (or dairy free parmesan cheese)

2 tablespoon chopped fresh sage, plus more for serving

2 cups Shredded Dairy Free Mozzarella Cheese

Olive Oil Spray

Salt & Pepper to taste

Directions:

1.) Preheat oven to 425 degrees F. Place Squash in the oven for ~15 min to get it soft so that cutting and peeling becomes easier.

2.) Bring Large pot of water to a boil. Add 1/2 of the Box of Banza Chickpea Lasagna . Cook for 7 minutes and then drain.

3.) Remove the Squash from the oven after 15 minutes. After peeling and cutting squash into 1/8 inch slices, toss 1/3 of the squash slices with chopped onion, 2 minced garlic cloves, 1 tablespoon Extra Virgin Olive Oil, 1/4 tsp Salt and Pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 20 to 25 minutes.

4.)Remove squash sheet from the oven and transfer the mixture to a blender. Add the broth & nutritional yeast with 1/2 tsp salt. Puree until very smooth.

5.)Coat 8-inch-square baking dish with Olive Oil cooking spray.

6.)Mix ricotta, 2 cloves minced garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.

7.)Spray a large skillet with Olive Oil spray and switch stovetop on to medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and drain to release excess moisture. Set aside.

8.) Add the sauce from blender to the skillet over medium heat, stirring in 3/4 cup shredded Mozzarella cheese, sage and 1/2 tsp each salt and pepper until smooth.

9.)Spread 1/4 cup of the sauce in the bottom of the prepared baking dish. Then add a layer of Banza Lasagna noodles, then cover with 1/3 cup of the ricotta mixture, a layer of squash, ¼ cup spinach and 1/4 cup of the remaining sauce. Repeat the layers. To finish, top the noodle layer with 1 cup of the Shredded Mozzarella cheese.

10.)Bake until lightly browned on top, about 40 minutes. Serve topped with more sage and some dairy free parmesan cheese, if desired.