Butternut Sage Lasagna

Layers of roasted butternut, spinach, and tofu-almond ricotta under crisped sage — autumn in a pan.

💪 Where's the protein? Right here — 26g

Tofu-almond ricotta (17g)
Lasagna noodles (7g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓Whole-wheat lasagna noodles, 6
✓Butternut squash, 3 cups, roasted
✓
✓Almonds, 1/4 cup
✓Baby spinach, 3 cups
✓Sage leaves, 8
✓
✓Unsweetened soy milk, 1/2 cup

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1Blend roasted butternut with soy milk into a silky sauce.
2Blend tofu, almonds, lemon, garlic, and nutritional yeast in a food processor until creamy like ricotta.
3Boil the noodles 2 minutes short of the package time and drain (skip this if your box says no-boil or oven-ready — those layer in dry).
4Layer noodles, butternut sauce, ricotta, spinach; repeat twice, ending with sauce so no noodle is left dry.
5Bake covered at 400°F for 35 minutes, until a knife slides through the center; top with sage crisped in oil.

🔪 Starting from raw? The basics (1)

Roasting a whole butternut squash

Slice off the stem end, halve lengthwise (microwave the whole squash 2–3 minutes first if it's hard to cut), scoop the seeds, rub the cut faces with oil, and roast cut-side down at 400°F for 40–50 minutes until a knife slides in easily. Scoop the flesh from the skin. A medium squash gives about 4 cups.

#comfort#weekend#freezer-friendly#showstopper