Butternut Squash and Zucchini Lasagna Gluten free Vegan
Details
- Serving Size:   8
- Dairy-Free:   True
- Weight Watchers:   11 Points
Cuisine
- Mediterranean
- Italian
- European
- antipasti
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
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
Instructions
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.
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.
To Cook Lasagna Sheets
As they begin to soften they will drop down into the boiling water.
Stir occasionally to separate sheets.
Drain, set aside for assembling.
To assemble the Lasagna
Place the casserole dish on a baking sheet pan (in case it drips over).
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