Vegan Butternut Squash Lasagna With Garlic Tahini Tofu Cream Recipe
Recipe By Ambitious Kitchen
Vegan lasagna with layers of creamy butternut squash, spinach and a garlic tahini tofu cream sauce. This plant based meal is perfect for vegans, vegetarians or anytime you want something light and healthy.
Ingredients For Vegan Butternut Squash Lasagna With Garlic Tahini Tofu Cream Recipe
For the butternut squash sauce
1 Large butternut squash
1 cup Almond milk
1 tablespoon Pure maple syrup
0.75 teaspoon Salt
0.5 teaspoon Cinnamon
0.25 teaspoon Nutmeg
0.25 teaspoon Allspice
NaN Freshly ground black pepper
For the tofu tahini cream sauce
1 Package nasoya super firm tofu, drained of excess liquid and crumbled
3 Cloves garlic
0.5 cup Warm water, plus more to thin if necessary
3 tablespoon Tahini
1 tablespoon Fresh lemon juice
0.75 teaspoon Salt
For the noodles
8 Lasagna noodles, gluten free if desired
For the veggies
1 tablespoon Olive oil
1 Bag spinach
Freshly ground salt and pepper
To garnish
Fresh sage or basil ribbons
Nutrition value
94
calories per serving
9 g Fat2 g Protein2 g Carbs2 g FiberOther
Current Totals
9 g Fat
2 g Protein
2 g Carbs
2 g Fiber
MacroNutrients
Carbs
2 g
Protein
2 g
Fiber
2 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
36 mg
Iron
1 mg
Vitamin A
6 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
3 mg
Copper
0 mcg
Magnesium
44 mg
Manganese
1 mg
Phosphorus
60 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment