mediterranean · antipasti

Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

Name: Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 1 medium butternut squash, peeled, thinly sliced; 4 medium zucchini, thinly sliced lengthwise; 1 1/2 boxes Tinkyada Organic Rice Lasagna sheets; 3 tablespoons Daiya Cheddar Style Wedge; Fresh Sage Leaves, about 20 leaves; 4 tablespoons Earth Balance Coconut Spread; 2 tablespoons brown rice flour; 2 cups coconut milk; 1/2 cup unflavored almond milk; 1 1/2 teaspoons kosher salt + additional pinch of kosher salt; 1/2 teaspoon crushed black pepper; 1 teaspoon dried thyme; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground sage; 1/4 teaspoon ground cayenne; 1 1/2 tablespoons arrowroot; 1 tablespoon water; olive oil; 1/2 cup Daiya Cheddar Style Shredded; 1/2 cup Daiya Cheddar Style Shredded

“You can never have too many Mediterranean recipes, so give Butternut Squash and Zucchini Lasagna-Gluten free, Vegan a try. This recipe serves 8 and costs $1.14 per serving. This hor d'oeuvre has 324 calories, 4g of protein, and 28g of fat per serving. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have ground cayenne, almond milk, olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free), and Butternut Squash Lasagna With Zucchini Noodles (Vegan & Gluten-Free) are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Butternut squashmedium, peeled, thinly sliced1 medium
Zucchinimedium, thinly sliced lengthwise4 medium
Tinkyada rice lasagna sheets1.5 boxes sheets
Daiya wedge3 tbsp
Sage leavesabout 20 leaves20 leaf
Earth balance coconut spread4 tbsp
Brown rice flour2 tbsp
Coconut milk2 cups
Almond milk½ cup
Kosher salt1.5 tsp
Pepper½ tsp
Thyme1 tsp
Ground cinnamon½ tsp
Ground nutmeg½ tsp
Ground sage½ tsp
Ground cayenne¼ tsp
Arrowroot1.5 tbsp
Water1 tbsp
Olive oil8 servings
Daiya½ cup
Daiya½ cup

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

28 steps · 45 min

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.

Steps 4 to 28 are in cook-along

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