Hey-o! How’s the virtual vegan potluck (November edition) going? We hope you’re not too stuffed yet to enjoy what we have made here at luminous vegans!
Today we are veganizing a butternut squash lasagna recipe from the food network. Veganizing it was quite simple. We subbed almond milk for the dairy milk, Daiya for the cheese and Earth Balance for the butter and we didn’t use parm.
The first step is to simmer the butternut squash with salt and pepper.
Next, we blended it up with cookies. Instead of amaretti cookies, we used vegan oatmeal cookies.
A creamy sauce was made next with almond milk, flour, Earth Balance, nutmeg and salt and pepper. Half of this was blended with some basil…
and then reincorporated.
Then we built us some lasagna using no-boil noodles.
Lasagna noodles first, then butternut squash
then some Daiya
then some creamy-basil sauce…we repeated this layering several times and topped the whole thing with more cheese.
Ours was a little flat because our pan was a little big, but the taste was not flat at all! It was an all out flavor explosion in my mouth! I do love butternut squash and all things creamy. I am looking forward to having these leftovers again tonight.
Are you just jumping in to the virtual vegan potluck? You can go to the very beginning of the potluck by visiting our gracious host over at Vegan Bloggers Unite.
Visit the dish before ours by clicking the button below:
See what comes after our dish by clicking the button below:
Have fun!
Pingback: Virtual Vegan Potluck – November 2012! «
A delightful & vegan seasoanl lasgana! I love the basil & almond milk bechamel sauce a lot! 🙂 MMMM!
Multilayered vegan goodness!
Woah…cookies in lasagne?? That makes my little pregnant lady heart sing!
I love your site! The banner text is too awesome!
Gorgeous! Great job – thanks for coming along for the ride again this time around!
Just making my way through the VVP & wanted to say hey 🙂
Pingback: Virtual Vegan Potluck Mushroom Stroganoff with Zucchini Ribbons « Canned Time
Love Butternut Squash, I’ll be trying this one soon!
Oooo, this looks good. I love that there’s a fair amount of basil in it, sounds great with the butternut squash.
This looks so amazing! I haven’t seen a creamy non tomato based vegan lasagna I don’t think.
What an interesting alternative to “regular” lasagna! I’ll have to file this one away for Thanksgiving. (Pasta is a popular holiday pick in my house.)
This looks delicious, so creamy! Nice to meet you at the potluck!
This looks amazing! I am so making this soon.
Oh my fabulousness! I’m going to be dreaming about this one! Thanks so much for being part of the potluck!
Great idea! I’ve never seen butternut squash in lasagna before, but it’s so good in ravioli; it must be wonderful in lasagna too. And that creamy basil sauce layer looks amazing…
Wow! I can’t believe there are cookies in there. I bet it was so delish; who cares if it was a little ‘flat’? 🙂
I love your lasagna! It’s so different than the tomato sauce versions.
Hey-o what fun with cookies in it too?! Who would have thunk it! A must try!
OMGGGG! That looks ridiculously delicious! I want some right now!!
Yuuuuuummmmm!!!
Would you mind updating your links so the the potluck stays a chain? 🙂 Thanks in advance!
Go back:
http://canned-time.com/2012/11/01/virtual-vegan-potluck-mushroom-stroganoff-with-zucchini-ribbons/
Go forward:
http://ohmypotluck.wordpress.com/2012/10/31/beyond-the-black-bean-casser-ole/
🙂 🙂 🙂
Delicious 🙂
I voted for this dish! Yum Yum!
I know what I’m making tonight!
This looks fantastic. It must be so rich and creamy. Perfect comfort food.
Thank you for the recipe.
Pingback: Vegan Thanksgiving | Eat Drink Better
Pingback: vegetable husband » Blog Archive » Planning a Healthy, Local Holiday Feast!