Butternut Squash and Swiss Chard Lasagna

May 09, 2023May 9, 20230 2
A healthy twist on classic lasagna with Butternut Squash and Swiss Chard
in Main

Prep

30 min

Cook

50 min

Ready In

80 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 tablespoons olive oil
1 pinch sea salt
1 large butternut squash , peeled , halved and thinly sliced in half-moon shapes ( about 1/4 inch thick )
1 can tomato sauce
4 garlic cloves , minced
1/4 cup nutritional yeast
2 teaspoons mixed Italian herbs
1 teaspoon fresh black pepper
4 cups mushrooms , sliced
4 cups swiss chard , rib removed , washed , & chopped
1 tablespoon fresh tarragon , minced
1 tablespoon fresh rosemary , minced
1 teaspoon red chili pepper flakes ( if you like heat )
14 ounces firm tofu
1/2 cup nutritional yeast
1 teaspoon apple cider vinegar
1 1/2 teaspoons sea salt

Nutrision Information

Servings Per Recipe
8
Calories
257
Sugar
9g
Fat
9g
Get ready to indulge in a healthy yet comfort meal! Butternut Squash and Swiss Chard Lasagna is a flavorful and nutrient-dense twist on traditional lasagna. The thin-sliced butternut squash takes center stage in this vegetarian entree, replacing the noodles that are normally used. The savory tomato sauce, mushroom-chard mixture, and vegan tofu cream create irresistible layers of flavor. Whether you are a vegan, vegetarian or just trying to eat more vegetables, this dish is a great way to add more nutrients to your diet in a delicious way!

Instructions

1.Preheat oven to 375 degrees Fahrenheit.
2.Heat a large skillet over medium heat. Add olive oil and sea salt, then butternut squash. Cook for about 5 minutes per side, until golden brown.
3.In a small bowl, mix together tomato sauce, garlic, nutritional yeast, Italian herbs, and black pepper.
4.In another large skillet, sauté mushrooms until they release their liquid and are lightly browned.
5.Add swiss chard, tarragon, rosemary, and chili pepper flakes. Cover and let the greens wilt over low heat for about 5 minutes.
6.In a blender or food processor, combine firm tofu, nutritional yeast, apple cider vinegar, and sea salt. Blend until smooth and creamy.
7.In a 9x13-inch casserole dish, layer butternut squash, tomato sauce, mushroom-chard mixture, and tofu cream. Repeat until all ingredients are used up.
8.Cover with aluminum foil and bake for 30 minutes.
9.Remove foil and bake for an additional 15-20 minutes until golden brown on top. Let cool for 10 minutes before serving.

PROS

This lasagna is a satisfying and flavorful twist on classic lasagna.

It’s packed with healthy vegetables such as butternut squash and Swiss chard!
The tofu cream provides a creamy and rich texture, without the heaviness of traditional cheese.

It’s also vegan-friendly and dairy-free.

CONS

This recipe can take a bit of time to prepare, but it’s worth the effort!
Not a great option for those with nightshade allergies as it contains tomato sauce.

HEALTH & BENEFITS

Butternut squash is low in calories and high in fiber and vitamin A, making it a great addition to any meal.
Swiss chard is packed with nutrients including vitamin K, vitamin A, and vitamin C.
Tofu is a great plant-based source of protein and is also rich in vitamins and minerals such as calcium and magnesium.
This lasagna is a wholesome and nutritious meal that will satisfy both your taste buds and your hunger!

Print

Leave a Reply

Your email address will not be published.