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.
4.3
20 Rating -
Rate
2hr total
30minsPrep
1hr 30minsCook
2hr total
30m.Prep
1hr 30m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Butternut Squash Lasagna With Garlic Tahini Tofu Cream Recipe
- As required For the butternut squash sauce
- 0.08 Large butternut squash
- 0.08 cup Almond milk
- 0.08 tablespoon Pure maple syrup
- 0.06 teaspoon Salt
- 1/25 teaspoon Cinnamon
- 1/50 teaspoon Nutmeg
- 1/50 teaspoon Allspice
- None Freshly ground black pepper
- As required For the tofu tahini cream sauce
- 0.08 Package nasoya super firm tofu, drained of excess liquid and crumbled
- 1/4 Cloves garlic
- 1/25 cup Warm water, plus more to thin if necessary
- 1/4 tablespoon Tahini
- 0.08 tablespoon Fresh lemon juice
- 0.06 teaspoon Salt
- As required For the noodles
- 0.67 Lasagna noodles, gluten free if desired
- As required For the veggies
- 0.08 tablespoon Olive oil
- 0.08 Bag spinach
- As required Freshly ground salt and pepper
- As required To garnish
- As required Fresh sage or basil ribbons
Nutrition
value
value
94
calories per serving
9 g Fat2 g Protein2 g Carbs2 g FiberOther
Current Totals
- Fat9g
- Protein2g
- Carbs2g
- Fiber2g
MacroNutrients
- Carbs2g
- Protein2g
- Fiber2g
Fats
- Fat9g
Vitamins & Minerals
- Calcium36mg
- Iron< 1mg
- Vitamin A6mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B95mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium44mg
- Manganese< 1mg
- Phosphorus60mg
- Selenium< 1mcg
- Zinc< 1mg
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
Recipe By Ambitious Kitchen