Vegan Butternut Squash Lasagna

January 3, 2017

 

This is not your typical lasagna. I mean how much lasagna can you eat when your typically eating it with cheese and pasta or meat? Not too much not only do some people feel guilty but they feel so guilty they will continue eating and say tomorrow they will be good . But I will tell you the only way to keep repeating this is to break that habit! Go one day , two days hey even three. Outweigh more good days then bad days. Choose to healthify your favorite recipes that you cannot go on without. This lasagna is so earthy and winter like you will keep repeating it on your menu trust me. 

Ingredients

Small Butternut Squash Pealed halved and sliced thin on mandolin

1 bag of Vegan crumblers 

1 onion small dice 

2 cloves garlic minced

2 tablespoons tomato paste

1 box baby spinach

3/4 cup Tomato sauce ( add dry oregano , basil) 

1 1/2 tablespoon nutritional yeast 

5 mushrooms sliced thin 

Directions 

Preheat oven to 400f 

1. On a sheet tray lay butternut squash halves and sprinkle salt and garlic powder. Spray with pam and bake till soft. 

2. In a saute pan with a tablespoon of olive oil add onions and garlic and saute till translucent, add crumblers , paste saute for 5 minutes and add in spinach , sprinkle salt and wilt spinach. 

3. In a 5x8 pyrex lay butternut squash on one even layer. Add meat mixture evenly and repeat process until butternut squash is on top. Pour tomato sauce and sprinkle yeast evenly. Lay mushrooms above and cover with a foil. 

4. Bake for 10 minutes covered and 10 minutes uncovered till crisp on top. 

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