Photo: Eaters Collective
Butternut Squash and Spinach Lasagna (Vegan)
16 ingredients
45 min + 45 min
9
openrecipes
This is a vegan version of Butternut Squash and Spinach Lasagna with ricotta and a creamy Parmesan white sauce.
Estimated Nutrition (whole recipe, rough)
1009
Calories
36g
Protein
47g
Fat
106g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Sauce | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups FOR THE BUTTERNUT SQUASH:
- 1 Tablespoon Butternut Squash
- 4 Tablespoons Vegetable Oil
- ¼ cups Salt And Pepper
- 3 cups FOR THE VEGAN PARMESAN SAUCE:
- 2 Tablespoons Vegan Margarine
- 1 pinch Flour
- 1 cup Almond Milk
- ½ cups Vegan Parmesan
- 1 Tablespoon Nutmeg
- 1 Tablespoon FOR THE RICOTTA MIXTURE:
- ¼ cups Vegan Ricotta
- ¼ cups Vegan Parmesan
- 1 Tablespoon Almond Milk
- 12 strips Parsley
- 1 cup FOR THE PANKO TOPPING:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes