Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna | Totally vegan, protein packed lasagna. So rich and creamy, you won't believe it's vegan!

Ingredients
Butternut Squash Filling:

• 1 tablespoon oil
• 14 oz (400 g) or half butternut squash (diced ½ inch or 1.5 cm thick)
• 4 oz (115 g) canned garbanzo beans (chickpeas), drained.
• ½ teaspoon salt
• ½ teaspoon mushroom seasoning or vegetable bouillon
• Pinch of fresh or dry thyme
• Pinch of pepper
• ½ cup water
• ½ cup cashew or almond milk

Spinach and Filling:

• 2 cups of cashew cheese
• 2 cups of fresh baby spinach or 1 cup or frozen spinach
• ½ teaspoon salt
• Pinch of pepper

Other:

• 9 oz (255 g) oven ready lasagna sheets (pre-cooked for 7 minutes in boiling water)
• 2 cups of panko (Japanese bread crumbs) or gluten free panko
• Pinch of fresh or dry thyme
• Pinch of salt

Methods

1. In a large skillet, add oil, butternut squash, garbanzo beans (chickpeas), and saute over medium heat for 6 minutes. Add salt, mushroom seasoning (or vegetable stock), thyme, pepper, water and simmer with lid for another 4 minutes, or until the butternut squash is soft.
2. Transfer into food processor. Add cashew or almond milk and blend until smooth.
3. Pre-heat oven to 400 °F (200 °C).