Creamy One Pot Butternut Squash Lasagna by @plantbased.traveler 🧡 So tasty and comforting! Share this recipe with someone who loves pasta! 🍝
1/2 of a medium butternut, ~3 cups diced
1 small onion
3-4 garlic cloves
2 celery stalks
3/4 cup TVP (textured vegetable protein)
6 cups vegetable broth, divided in 4 and 2 cups
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 to taste
6 lasagna sheets
Salt and pepper to taste
Fresh spinach and basil
Vegan mozzarella shreds, cashew parmesan
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.
Add some fresh spinach and/or basil at the end and top with vegan mozzarella or cashew parmesan