Butternut Squash Lasagne Sheets Recipe Vegan and Delicious

Lasagne is a beloved comfort food classic, but have you ever thought about creating your own vegan lasagne sheets using a naturally sweet and wholesome ingredient like butternut squash? This butternut squash lasagne sheets recipe offers a delightful twist on traditional pasta by incorporating fresh, vibrant squash into each layer.

Not only does it add a subtle sweetness and beautiful color, but it also packs a nutritious punch, making your lasagne healthier and more exciting. Perfect for those embracing a plant-based lifestyle or anyone looking to try something new, these homemade sheets are surprisingly simple to make and versatile enough to pair with your favorite vegan fillings and sauces.

In this post, I’ll guide you through every step of creating your very own butternut squash lasagne sheets from scratch. Whether you’re a seasoned cook or a kitchen newbie, this recipe will inspire you to elevate your vegan lasagne game and impress your family or guests with a dish that’s as beautiful as it is delicious.

Why You’ll Love This Recipe

This recipe combines the creamy sweetness of butternut squash with the satisfying texture of fresh pasta, creating a unique and flavorful base for your lasagne. Here’s why it stands out:

• Natural sweetness and vibrant color: Butternut squash adds a lovely golden hue and a mild sweetness that complements savory sauces perfectly.
• Gluten-free option: With a few tweaks, these sheets can be adapted to be gluten-free, catering to different dietary needs.
• Vegan-friendly: No eggs or dairy are needed, making it perfect for anyone avoiding animal products.
• Nutritious: Packed with vitamins A and C, fiber, and antioxidants from the squash, it’s a wholesome alternative to traditional pasta.
• Customizable: You can pair these sheets with any vegan ricotta, tomato sauce, or vegetable filling for endless variations.

Ingredients

• 2 cups butternut squash puree (about 1 medium squash, roasted and mashed)
• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• ½ cup chickpea flour (for structure and protein)
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 1 tbsp olive oil
• ½ tsp salt
• Optional: 1 tsp dried herbs (thyme or sage) for extra flavor

Equipment

• Large mixing bowl
• Food processor or blender
• Rolling pin or pasta machine
• Large baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Measuring cups and spoons
• Mixing spoon or spatula

Instructions

1. Prepare the butternut squash: Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out seeds, and roast it face-down on a baking sheet lined with parchment paper for about 30-40 minutes until tender.
2. Make the squash puree: Once cooled, scoop the flesh into a food processor and blend until smooth. Measure out 2 cups of this puree for the dough.
3. Prepare the flax egg: In a small bowl, combine ground flaxseed with water. Stir and let it sit for 5-10 minutes to thicken.
4. Mix the dough: In a large bowl, combine the all-purpose flour, chickpea flour, salt, and optional herbs. Add the butternut squash puree, flax egg, and olive oil. Mix until a dough forms—if it’s too sticky, add a bit more flour; if too dry, add a teaspoon of water at a time.
5. Knead the dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
6. Roll out the dough: Divide the dough into 4 equal parts. Using a rolling pin or pasta machine, roll each portion into thin sheets, about 1/16 inch thick. Dust with flour to prevent sticking.
7. Cut the lasagne sheets: Trim the edges and cut sheets to your desired size, usually around 3×6 inches, suitable for layering in a baking dish.
8. Pre-cook the sheets: Bring a large pot of salted water to a boil. Drop the sheets in batches and cook for 1-2 minutes until tender but still firm. Remove with a slotted spoon and place on a clean towel to dry.
9. Assemble your lasagne: Layer butternut squash sheets with your favorite vegan ricotta, tomato sauce, or vegetable fillings. Repeat layers, finishing with sauce on top.
10. Bake: Preheat oven to 375°F (190°C). Cover the dish with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.
11. Serve and enjoy: Let the lasagne rest for 10 minutes before slicing and serving.

Tips & Variations

Pro tip: To save time, you can prepare the butternut squash puree in advance and freeze it in portions for quick pasta making later.

• Gluten-free adaptation: Substitute the all-purpose flour with a gluten-free blend and add a teaspoon of xanthan gum for elasticity.
• Herb infusion: Add fresh rosemary or sage finely chopped into the dough for an aromatic twist.
• Sheet thickness: If you prefer firmer sheets, roll thicker or reduce boiling time slightly.
• Alternative flours: Experiment with spelt or oat flour for different textures and flavors.
• Flavor boosts: Incorporate nutritional yeast or garlic powder into the dough for a savory depth.

Nutrition Facts

Serving Suggestions

This butternut squash lasagne pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a side of roasted seasonal vegetables. For a creamy texture contrast, try layering with vegan cashew ricotta or a tofu-based béchamel sauce.

If you’re looking for complementary dishes, check out these delicious recipes: Lemon Ricotta Pasta With Arugula Recipe, Lion’S Mane Mushroom Crumble Recipes, and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Creating your own vegan butternut squash lasagne sheets is a rewarding and fun culinary adventure that brings a fresh twist to traditional pasta dishes. The natural sweetness and vibrant color of the squash elevate your lasagne, making it not only a feast for the taste buds but also a visually stunning centerpiece for any meal.

Whether you’re cooking for plant-based friends, family, or simply exploring new flavors yourself, this recipe is sure to impress and satisfy.

Don’t be intimidated by making pasta from scratch—this recipe breaks it down into manageable steps that anyone can follow. Plus, it’s highly adaptable to your preferred flavors and dietary needs.

So gather your ingredients, roll up your sleeves, and get ready to enjoy a wholesome, delicious, and comforting vegan lasagne that everyone will love!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Butternut Squash Lasagne Sheets Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and comforting vegan lasagne using homemade butternut squash sheets. This dish is perfect for a hearty, plant-based meal.”, “prepTime”: “PT30M”, “cookTime”: “PT45M”, “totalTime”: “PT1H15M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 medium butternut squash (about 2 lbs), peeled and sliced thinly”, “2 cups vegan ricotta (made from tofu or cashews)”, “2 cups marinara sauce”, “1 cup fresh spinach, chopped”, “1/4 cup nutritional yeast”, “2 cloves garlic, minced”, “1 tablespoon olive oil”, “1 teaspoon dried basil”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “Fresh basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 375\u00b0F (190\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Slice butternut squash into thin, lasagne-like sheets using a mandoline or sharp knife.”}, {“@type”: “HowToStep”, “text”: “Lightly brush squash slices with olive oil, season with salt and pepper, and roast on a baking sheet for 15 minutes until slightly tender.”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix vegan ricotta, minced garlic, nutritional yeast, dried basil, oregano, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “In a baking dish, spread a thin layer of marinara sauce.”}, {“@type”: “HowToStep”, “text”: “Layer roasted butternut squash sheets over the sauce.”}, {“@type”: “HowToStep”, “text”: “Spread a layer of vegan ricotta mixture and sprinkle chopped spinach.”}, {“@type”: “HowToStep”, “text”: “Repeat layering until ingredients are used, finishing with marinara sauce on top.”}, {“@type”: “HowToStep”, “text”: “Cover with foil and bake for 30 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove foil and bake an additional 10 minutes until bubbly and slightly browned.”}, {“@type”: “HowToStep”, “text”: “Let cool for 10 minutes before serving. Garnish with fresh basil leaves.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “8g”, “fatContent”: “12g”, “carbohydrateContent”: “35g”}}