Creamy One Pot Butternut Squash Lasagna
Ingredients
- 1/2 of a medium butternut squash, approximately 3 cups diced
- 1 small onion
- 3-4 garlic cloves
- 2 celery stalks
- 1 carrot
- 3/4 cup TVP (textured vegetable protein)
- 6 cups vegetable broth, divided
- 1 cup plain, unsweetened oat milk
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1/2 tablespoon Italian seasoning
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon sweet paprika
- 1 teaspoon fennel seeds, crushed
- Pinch of cayenne pepper
- Salt to taste
- 6 lasagna sheets
Optional additions
- Fresh spinach
- Fresh basil
- Vegan mozzarella shreds
- Cashew parmesan
Preparation
Dice onion, carrot, celery and butternut squash, and mince garlic.
Heat up olive oil in a large pot and fry onions, carrot and celery until lightly browned. Then add garlic and butternut squash, and keep sautéing for about 5 more minutes.
Stir in tomato paste.
Add 4 cups of broth, cover pot with a lid, and simmer for about 10 minutes or until butternut squash pieces have softened.
Take 1 cup of the butternut veggie mixture and blend with 1 cup of oat milk until smooth.
Add blended mixture back to the pot, along with the TVP, all herbs and spices, and the additional 2 cups of broth.
Break each lasagna sheet into a couple large pieces, add them to the pot, and cook for 10-12 minutes until pasta is al dente.
Optional additions
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or cashew parmesan.
