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.
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See what comes after our dish by clicking the button below: