Creamy One-Pot Butternut Squash Lasagna
Ingredients
- 1/2 of a medium butternut, ~3 cups diced
- 1 small onion
- 3-4 garlic cloves
- 2 celery stalks
- 1 carrot
- 3/4 cup TVP
- 6 cups vegetable broth, divided
- 1 cup plain, unsweetened oat milk
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 tbsp Italian seasoning
- 1 tsp basil, oregano and sweet paprika each
- 1 tsp fennel seeds, crushed
- Pinch of cayenne pepper
- Salt and black pepper to taste
- 6 lasagna sheets
Optional
- Fresh spinach and 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 5 more minutes.
Stir in tomato paste.
Add 4 cups of broth, cover pot with a lid, and simmer for 10 minutes or until butternut squash is fork tender.
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
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or cashew parmesan.
Tips
TVP stands for textured vegetable protein, which is an inexpensive plant-based protein source often added to pasta sauces.
