This comforting Winter Vegetable Lasagne is a hearty, plant-based twist on the classic Italian favorite. It combines tender layers of pasta with a creamy, savory sauce made from butternut squash, onions, and carrots, enriched with low-fat milk and sweet white raisins. The dish is topped with provolone and Parmesan cheeses (or vegan alternatives) and toasted pine nuts for a satisfying crunch. Perfect for family dinners or potlucks, it offers a warm, aromatic flavor profile that feels indulgent yet wholesome. The balance of sweet squash and savory vegetables makes it a versatile main course that appeals to both vegans and meat-eaters alike.
Winter Vegetable Lasagne
Description
This comforting Winter Vegetable Lasagne is a hearty, plant-based twist on the classic Italian favorite. It combines tender layers of pasta with a creamy, savory sauce made from butternut squash, onions, and carrots, enriched with low-fat milk and sweet white raisins. The dish is topped with provolone and Parmesan cheeses (or vegan alternatives) and toasted pine nuts for a satisfying crunch. Perfect for family dinners or potlucks, it offers a warm, aromatic flavor profile that feels indulgent yet wholesome. The balance of sweet squash and savory vegetables makes it a versatile main course that appeals to both vegans and meat-eaters alike.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Cook lasagne noodles according to package directions until al dente; drain and set aside.
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Melt margarine in a large saucepan over low heat.
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Add diced onion, cubed butternut squash, and diced carrots to the saucepan.
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Cook vegetables over low heat, stirring occasionally, until they are very soft and tender.
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Stir in the flour with a wooden spoon to create a roube, ensuring it is fully incorporated into the vegetables.
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Gradually stir in the low-fat milk, whisking constantly to prevent lumps, until the mixture is smooth.
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Bring the mixture to a gentle boil, stirring frequently.
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Stir in the white raisins, salt, and pepper. Simmer for a few minutes until the sauce thickens slightly.
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Remove from heat and set aside 1 cup of the vegetable sauce for later use or garnish.
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In a 9x13 inch baking dish, spread a thin layer of the remaining vegetable sauce over the bottom.
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Layer the dish with lasagne noodles, followed by a layer of the vegetable sauce and a sprinkle of grated provolone cheese.
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Repeat layers until all ingredients are used, ending with a top layer of vegetable sauce.
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Sprinkle the top evenly with grated Parmesan cheese and pine nuts (or walnuts).
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Bake uncovered for 40 minutes, or until the top is nicely browned and the lasagne is heated through.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 107.7kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 82.4mg4%
- Total Carbohydrate 16.0g6%
- Dietary Fiber 2.7g11%
- Sugars 4.3g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe fully vegan, substitute the margarine with a vegan butter alternative, use plant-based milk, and replace the provolone and Parmesan cheeses with vegan shreds or nutritional yeast.
If using fresh butternut squash, peel and cube it into small, uniform pieces to ensure even cooking. Pre-roasting the squash cubes before adding them to the sauce can enhance their flavor.
The reserved cup of vegetable sauce can be served on the side for extra sauciness or used as a base for a soup.
Allow the lasagne to rest for 10-15 minutes before slicing to help it set and make serving easier.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350&# 194;°F until warm.
