No Noodle Butternut Squash Lasagna

Nov 30, 2022 | Dinner, Entree | 0 comments

No Noodle Butternut Squash Lasagna

Not a fan of pasta? Then this no noodle lasagna is for you! The "noodles" are made by slicing a butternut squash! The layers are a tofu ricotta, chickpea bechamel sauce (GF) and mushrooms, leeks and spinach. Oh My! Everyone will love this if you serve it at your holiday dinners! You can actually make this over 2 days if you like. Make your tofu ricotta and bechamel sauce the day before and it won't take quite so long on the day of assembly!
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Dinner, Entrees, Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: butternut squash, chickpea flour, Christmas Dinner, leeks, mushrooms, no noodle lasagna, no pasta dish, spinach, Thanksgiving, vegan lasagna
Servings: 4 Servings

Equipment

  • Large Baking Sheet
  • Parchment Paper or a Silicone Baking Sheet
  • Medium Sauce Pan
  • Small Mixing Bowl
  • Large Sautee Pan
  • 8 x 8 baking pan

Ingredients

  • 1 Large Butternut Squash (You'll only use the neck, so look for a long one!)

Chickpea Bechamel Sauce

  • ½ C Chickpea Flour (garbanzo flour)
  • 3 + ¾ C Plant Based Milk
  • 3 TBSP Nutritional Yeast
  • 1/8-1/4 tsp Black Pepper
  • tsp Nutmeg

Tofu Thyme Ricotta

  • ½ Block Firm or Extra firm Tofu (drained and pressed)
  • 3 TBSP Nutritional Yeast
  • 2 TBSP Parsley, fresh, chopped (For dried, use 2 tsp)
  • 2 tsp Apple Cider Vinegar
  • 2 tsp Thyme, fresh (For dried use 1 tsp)
  • tsp Black Pepper

Mushroom, Spinach and Leek Filling

  • 16 Oz Mushrooms, thinly sliced (I like Cremini or Portabellas)
  • 1 Large Leek, cleaned and thinly sliced, including greens
  • 8-12 Oz Fresh Spinach
  • 4 Cloves Garlic, minced
  • tsp Black Pepper

Optional Garnishes

  • 1-2 TBSP Parsley, fresh, chopped
  • 1 tsp Thyme, fresh, chopped

Instructions

Butternut Squash Preparation

  • Preheat the oven to 375 °F
  • Remove the bulb end of the butternut squash. (feel free to cut in 1/2, remove the seeds and roast at 375 skin side up for about 1 hour for a future meal!)
  • Peel the neck of the squash. Cut in 1/2crosswise and then cut in 1/2 again lengthwise.
  • Once you cut the neck pieces in 4, you should have some nice size rectangles available to cut!
  • Using a large sharp knife, cut about 1/4 inch slices. (Keep those fingers out of the way!) I found that using a mandolin cut them too thin and they fell apart so you don't get those nice layers.)
  • Lay the "noodles" on a large baking sheet lined with parchment or a silicone baking sheet.
  • Roast for about 20 minutes, flipping them at about the 10 minute mark. The noodles should be a bit stiff yet and they will continue to bake and soften once the lasagne is assembled and baked.
  • Remove the noodles from the baking sheet and cool on a rack.

Bechamel Sauce instructions

  • Sift the chickpea flour to remove lumps.
  • Heat a medium sauce pan over medium heat for 1-2 minutes.
  • Add the chickpea flour to the heated pan and whisk to prevent burning. Heat for 2-3 minutes.
  • Slowly whisk in about 1/2 C of the milk, just enough to turn the flour and milk into a paste or a rue. Slowly add the remaining milk and continue whisking to prevent lumps from forming. Bring to a simmer over the medium heat and continue whisking. Continue cooking until the sauce reaches the consistency that you like for the sauce. This can take about 10 minutes if you like it a bit thicker.
  • Remove the thickened sauce from the heat. Stir in the nutritional yeast, nutmeg and black pepper. Mix well. Set aside.

Tofu Thyme Ricotta Instructions

  • Drain the tofu and put it in a clean dishtowel. Twist the dishtowel so that most of the liquid is removed.
  • When the tofu is squeezed and dry, crumble it into the small mixing bowl.
  • Add the remaining ingredients, (nutritional yeast, parsley, apple cider vinegar, thyme and black pepper). Mix well to incorporate all of the ingredients. Set aside.

Mushroom, Leek and Spinach filling Instructions

  • Place a large saute pan over medium heat for about 3-4 minutes. Add the sliced mushrooms and allow them to cook down to remove all of the liquid. If they begin to stick a bit, feel free to add a bit of water to remove the bits from the bottom of the pan. This should take about 5-6 minutes.
  • Add the thinly sliced leeks and continue to saute, allowing all of the vegetables to brown. Continue to add water as needed if sticking. Cool for another 3-5 minutes and then add the minced garlic. Continue to saute 1-2 minutes more. Add 1/2 of the spinach and cook only until the spinach is wilted.
    You don't want your filling to be wet, so be sure to saute until most of the liquid has evaporated.
  • Remove from the heat and set aside.

Assembly of the Lasagna

  • Choose your best 4 Butternut Noodles to use for the top layer!
  • To the bottom of the 8 x 8 pan, spread a thin layer of the bechamel sauce. Top with 4 Butternut Squash "noodles" Top each noodle with about 1 TBSP of bechamel sauce.
  • Spoon about 1/3 of Tofu Ricotta over all noodles. Top the ricotta with 1/3 of the mushroom leek mix then add a handful of fresh spinach over the top.
  • Continue to layer butternut squash noodle–>bechamel sauce–>ricotta–>mushroom leek filling–>spinach. Your top layer will be butternut squash noodle, bechamel sauce, filling and ricotta.
  • Cover the 8 X 8 pan with aluminum foil and bake on the middle rack for 45 minutes.
  • Remove the aluminum foil and continue baking for 15-20 minutes, or until the tofu ricotta begins to brown.
  • Remove the lasagna from the oven and allow to rest for 10-15 minutes. This will allow the lasagna to set up a bit and not fall apart when it is sliced. Top with desired garnishes and serve!

Not a fan of pasta? Then this no noodle lasagna is for you! The “noodles” are made by slicing a butternut squash! The layers are a tofu ricotta, chickpea bechamel sauce (GF) and mushrooms, leeks and spinach. Oh My! Everyone will love this if you serve it at your holiday dinners! You can actually make this over 2 days if you like. Make your tofu ricotta and bechamel sauce the day before and it won’t take quite so long on the day of assembly!