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

Instructions

Casserole dish (12x9 inches)
Preheat Oven to 400 degrees F
In a baking sheet lined with parchment paper, add sliced zucchini, and sliced butternut squash.
Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
Coat vegetables with hands for even coating of oil and seasoning.
Roast in the oven for 30 minutes.
When done, remove from oven and reduce heat to 350 degrees F.
Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
Lower heat to medium.
Add coconut milk, almond milk, all seasonings, whisk until smooth.
When you begin to see bubbles form quickly whisk in the arrowroot mixture.
Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
Set aside.

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📖 Foodista

Butternut Squash and Zucchini Lasagna-Gluten free, Vegan

Name: Butternut Squash and Zucchini Lasagna-Gluten free, Vegan
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.

⏱

Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

324 kcal

Calories

4 g

Protein

28 g

Fat

20 g

Carbs

Ingredients

For 8 servings

Instructions

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.
4
Sprinkle pinch of salt and thyme evenly over vegetables, drizzle with olive oil.
5
Coat vegetables with hands for even coating of oil and seasoning.
6
Roast in the oven for 30 minutes.
7
When done, remove from oven and reduce heat to 350 degrees F.
8
Meanwhile for the sauce, combine water and arrowroot in a small bowl, set aside.
9
In a medium saucepan over medium high heat, add coconut spread, when it melts add brown rice flour, whisk until smooth.
10
Lower heat to medium.
11
Add coconut milk, almond milk, all seasonings, whisk until smooth.
12
When you begin to see bubbles form quickly whisk in the arrowroot mixture.
13
Continue to whisk for a minute until mixture has thickened to the consistency of a cream sauce.
14
Set aside.