Serves 8
HOLY MOLEY, this baby is good! I created this recipe after watching Martha Stewart make lasagna on her show a long time ago. I was determined to make something as rich and delicious, just without the dairy. Sadly, ricotta cheese seemed to be essential for a real lasagna, and I couldn’t figure out how to make a dairy-free version. I’d seen some vegan versions made with nuts, but I couldn’t digest them. I needed a substitute, so I started to think of what might make a creamy center. Then I had an inspiration: My old friend the butternut squash could stand in for the ricotta cheese! And then, why not use my other secret weapon, the chameleon known as the cauliflower, to re-create the béchamel sauce? Now I was really onto something.
I’m warning you now, this recipe has a lot of steps. That’s one of the reasons I put it in the Indulgent section—you need to be feeling pretty good and have high energy to take on this project—but holy ricotta, it is worth every second of prep and cook time! It is an indulgent special-occasion meal meant to be shared with friends and family. You’ll blow them away.
You could add a little cooked chopped or ground organic turkey, chicken, or grass-fed beef on top of the squash layer if you want it to contain more protein.
2 large butternut squashes
2 tablespoons olive oil
1 teaspoon Himalayan salt, plus more to taste
1 teaspoon freshly ground black pepper
2 (9- or 10-ounce) boxes gluten-free lasagna noodles
¾ cup almond milk
½ cup nondairy butter (such as Earth Balance)
¼ cup finely chopped hazelnuts
¼ cup chopped fresh sage leaves
1 teaspoon ground nutmeg
¼ cup olive oil
½ cup minced yellow onion
3 cups cauliflower florets
1 cup filtered water
1¾ cups almond milk
6 tablespoons nondairy butter (such as Earth Balance)
3 tablespoons tapioca starch
1 teaspoon ground or freshly grated nutmeg, plus more for sprinkling
½ teaspoon kosher salt
Preheat the oven to 400°F.
Cut the squashes in half lengthwise and remove the seeds (if you prick them all over with a fork and microwave for 5 minutes, this is easier to do). Drizzle the cut sides with the olive oil, salt, and pepper. Place cut sides down on a baking sheet and roast for about 1 hour, until nicely browned and soft. You should be able to put a fork through the skin. Let cool, then scoop out the flesh from the skins and purée in a food processor until completely smooth. Leave in the food processor.
While the squashes are in the oven, cook the lasagna noodles according to the package directions. Drain, rinse, and set aside.
While the pasta is cooking, in a saucepan over low heat, combine the almond milk, butter, hazelnuts, sage, and nutmeg. Heat and stir until smooth, then add more salt to taste. Add this mixture to the butternut squash and process until fully combined. Put the squash mixture in a bowl and set aside. Rinse out the food processor so you can use it for the béchamel sauce.
FOR THE BÉCHAMEL: Rinse out the saucepan, add 2 tablespoons of the olive oil, and heat over medium heat. Add the onion and cook until translucent. Add the cauliflower and cook and stir for 2 minutes, then add the water. Cover and cook until the cauliflower is soft, about 10 minutes. Transfer the mixture to the food processor and process until puréed. Leave in the food processor.
Rinse out the saucepan again and add the almond milk, butter, tapioca starch, nutmeg, and salt. Stir or whisk for 2 to 3 minutes over low heat, until smooth. Add to the cauliflower purée in the food processor and process until everything is combined, adding the remaining 2 tablespoons olive oil as you process.
ASSEMBLE THE LASAGNA: Ladle a small amount of béchamel into a 9 X 12-inch baking dish with high sides, just enough to cover the bottom with a thin layer. Next, cover the bottom with lasagna noodles. Spread with half the butternut squash mixture.
Make a second layer of the béchamel, noodles, and squash. End with another layer of noodles covered with the last of the béchamel sauce and sprinkled with nutmeg.
Lower the oven temperature to 375°F. Cover the lasagna with foil and bake for 20 minutes. Take off the foil and bake uncovered for 35 more minutes, or until the lasagna is bubbling gently. Remove from the oven and let the lasagna sit for about 10 minutes, then cut into squares and serve with crusty bread of your choice. Enjoy!