Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

Dairy Free
Health score
21%
45 min.
8
324kcal

Ingredients

  • medium butternut squash peeled thinly sliced
  • medium zucchini thinly sliced lengthwise
  • 1.5 boxes sheets lasagne pasta sheets organic
  • tablespoons lime wedges cheddar style
  • 20 leaves sage fresh
  • tablespoons coconut or 
  • tablespoons brown rice flour 
  • cups coconut milk 
  • 0.5 cup vanilla almond milk unflavored
  • 1.5 teaspoons kosher salt 
  • 0.5 teaspoon pepper black crushed
  • teaspoon thyme dried
  • 0.5 teaspoon ground cinnamon 
  • 0.5 teaspoon nutmeg 
  • 0.5 teaspoon ground sage 
  • 0.3 teaspoon ground pepper 
  • 1.5 tablespoons tapioca/arrowroot flour 
  • tablespoon water 
  • servings olive oil 
  • 0.5 cup frangelico shredded cheddar style
  • 0.5 cup frangelico shredded cheddar style

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • pot
  • casserole dish

Directions

  1. Casserole dish (12x9 inches)
  2. Preheat Oven to 400 degrees F
  3. In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
  4. Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
  5. Coat vegetables with hands for even coating of oil and seasoning.
  6. Roast in the oven for 30 minutes.
  7. When done, remove from oven and reduce heat to 350 degrees F.
  8. Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
  9. In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
  10. Lower heat to medium.
  11. Add coconut milk, almond milk, all seasonings, whisk until smooth.
  12. When you begin to see bubbles form quickly whisk in the arrowroot mixture.
  13. Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
  14. Set aside.
  15. In a large 8 quart shallow pot on medium high heat, boil the water, add a few tablespoons of salt, or to taste, then gently put lasagna sheets in, do not push down.
  16. As they begin to soften they will drop down into the boiling water.
  17. Stir occasionally to separate sheets.
  18. Drain, set aside for assembling.
  19. Save the prettier pieces for the top layer, as lasagna tends to get stick, pieces may break but it will still be delicious.
  20. It may seem like a lot of salt in the water, however, pasta water should taste like the ocean for the pasta to absorb flavor.
  21. First layer, add a third of the cream sauce to the casserole dish, about 8 sage leaves then 2 layers of lasagna pasta.
  22. Second layer, add slices of zucchini to fill pan, 1/4 cup of cheddar style shredded cheese, 5 sage leaves.
  23. Third layer, add one row of lasagna pasta, slices of butternut squash, 1/4 cup cheddar style shredded cheese, about 8 sage leaves.
  24. Top layer, add remaining cream sauce, 2 layers lasagna pasta, crumble cheddar cheese wedge directly over the top and place 4 sage leaves; if the sage leaves do not lay flat wet the back and it will adhere to the pasta.
  25. Place the casserole dish on a baking sheet pan (in case it drips over).
  26. Bake for 70 minutes.
  27. Let it cool for 10 minutes.
  28. Serve hot.

Nutrition Facts

Calories324kcal
Protein4.31%
Fat72.08%
Carbs23.61%

Properties

Glycemic Index
52.5
Glycemic Load
3.19
Inflammation Score
-10
Nutrition Score
19.116086956522%

Flavonoids

Hesperetin
2.38mg
Naringenin
0.19mg
Apigenin
0.01mg
Luteolin
0.02mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:323.73kcal
16.19%
Fat:27.65g
42.53%
Saturated Fat:13.52g
84.52%
Carbohydrates:20.37g
6.79%
Net Carbohydrates:16.72g
6.08%
Sugar:4.85g
5.39%
Cholesterol:0mg
0%
Sodium:476.65mg
20.72%
Protein:3.72g
7.45%
Vitamin A:10196.7IU
203.93%
Manganese:1.01mg
50.38%
Vitamin C:39.61mg
48.01%
Copper:0.58mg
28.98%
Vitamin E:3.56mg
23.76%
Potassium:738.09mg
21.09%
Magnesium:80.7mg
20.17%
Iron:3.32mg
18.42%
Vitamin B6:0.35mg
17.28%
Vitamin K:16.26µg
15.48%
Folate:58.92µg
14.73%
Fiber:3.65g
14.6%
Phosphorus:136.12mg
13.61%
Vitamin B1:0.17mg
11.11%
Vitamin B3:2.13mg
10.65%
Calcium:98.42mg
9.84%
Vitamin B5:0.73mg
7.26%
Vitamin B2:0.12mg
6.83%
Zinc:0.89mg
5.92%
Selenium:1.08µg
1.55%
Source:Foodista