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–+ servings

Roasted Butternut Squash Lasagna Boats

This vegan dish is fun to make every autumn day, Thanksgiving day, and winter season. It is filled with lentils, and leafy greens, and is topped with grated vegan cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 5 Servings
Calories 303 kcal

Ingredients
  

Lentil Bolognese:

  • 1 large butternut squash fresh
  • 1 cup lentils
  • 2 medium onions finely chopped
  • 2 cloves garlic finely chopped
  • 1 bay leaf
  • 4 tbsp tomato paste
  • 2 small carrots cut into cubes
  • 1/2 sprig celery
  • 3 tbsp olive oil
  • 1 cup water hot; or use vegetable stock
  • 1 sprig Rosemary chopped
  • 1 tbsp basil chopped
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Toppings

  • 3 oz. vegan cheese any kind of cheese, grated
  • parsley

Instructions
 

Roast the butternut squash:

  • Wash, cut, and remove the seeds using a spoon. Bake for 20 minutes at 200°F.

Prepare the Bolognese:

  • Over medium-high heat with heated oil, saute the onion, garlic, carrots, rosemary, and celery for at least 4-5 minutes then add the bay leaf.
  • Then add the tomato paste and lentils, and cook for 40-45 minutes. Add vegetable stock or hot water if needed. Season with kosher salt and black pepper.

Pour, bake, and serve!

  • Over the roasted butternut squash, pour the prepared lentil bolognese and sprinkle with grated vegan cheese.
  • Cover with the half of butternut squash and bake for another 35 minutes or until tender.
  • Once baked, top with chopped parsley and enjoy the lentil bolognese.

Nutrition

Calories: 303kcalCarbohydrates: 36gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 525mgPotassium: 634mgFiber: 14gSugar: 5gVitamin A: 3577IUVitamin C: 9mgCalcium: 61mgIron: 4mg
Keyword butternut squash, plant-based, roasted butternut squash, vegan, vegan lasagna, vegetarian
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