Rating: 5 stars
BUTTERNUT SQUASH & SPINACH LASAGNA
BUTTERNUT SQUASH & SPINACH LASAGNA
This healthy vegetarian dish rich in butternut squash and loaded with spinach will leave your taste buds dancing from the rich combination of flavors.
Servings 6 servings
Prep Time 25 minutes
Cook Time 40 minutes
Ingredients
For the Butternut Squash filling
- 1 medium Butternut Squash cubed
- 1 cup Ricotta Cheese
- 1/2 cup milk (you can also use plant-based if desired)
- 1/2 tsp. Salt
- 1/2 tsp. nutmeg
For the Spinach filling
- 500 grams Frozen Spinach
- 1 cup Ricotta Cheese
- 1 cup Mozzarella Cheese
- 4 cloves garlic minced
- 1/4 tsp. Salt
- Freshly Ground Black Pepper to taste
Additional needed ingredients
- 1 Box Lasagna sheets (I use the spinach lasagna)
- 2 cups Mozzarella Cheese
- 1 cup Grated Parmesan Cheese
- 1/2 tsp. Italian Seasoning
- 1/2 tsp. Paprika
- 1/2 tsp. Dried Basil
Instructions
For the Butternut Squash Filling
- First, begin with cutting the butternut squash into cubes in order to cook, you can either boil in water for up to 20 minutes or until tender and you can also bake them in the oven for about 15 minutes or as needed.
- Once the butternut is cooked, transfer to a food processor and puree then add the ricotta cheese, milk, salt and nutmeg and pulse to combine.
- You can add more milk as per your liking, which will also make the filling creamier.
- Adjust salt & nutmeg as needed.
For the Spinach filling
- Heat 1 Tbsp. of olive oil to a skillet, add the frozen spinach and allow thawing. Once the spinach begins cooking, add the minced garlic and cook until fragrant. Add salt and pepper to taste and mix over low heat for another 4-5 minutes.
- Once the spinach is well cooked, allow cooking for a few minutes then add the ricotta cheese followed by the mozzarella cheese mixing all together.
- Adjust salt and pepper to taste. Set aside
For the Lasagna Sheets
- Bring a wide pot of water to boil, and place the lasagna sheets one by one in the boiled water to cook as per the package instructions.
- I usually dip each sheet for a few minutes and remove, when I am ready to assemble the lasagna altogether.
How to assemble
- Begin by greasing your lasagna dish with a tsp. of olive oil to prevent the bottom from sticking when you are ready to cook.
- Spread 1/3 of the butternut squash filling on the bottom, sprinkle with some mozzarella cheese and top with cooked lasagna sheets
- Spread half the spinach filling over the lasagna sheets, top with mozzarella cheese, and top with another layer of cooked lasagna sheets
- Spread another layer of butternut squash filling, sprinkle with mozzarella cheese and top with cooked lasagna sheets.
- Spread with another layer of spinach filling, top with mozzarella cheese and a final layer of lasagna sheets.
- Spread the remaining amount of butternut squash filling over the last layer of lasagna sheets, sprinkle with mozzarella cheese and finally grated parmesan cheese.
- Sprinkle the Italian seasoning, dried basil and paprika on top.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for a final 10 minutes until the top is golden brown.
Recipe Notes
An all-time favorite dish!
Blueberry Chia Pudding
Blueberry Chia Pudding
Quick and easy to whip, this Oh so healthy breakfast is made from plant-based ingredients and full of flavors & nutrients!
Servings 1
Prep Time 5
Ingredients
- 1/3 cup Fresh blueberries
- 1 cup plant-based milk of choice (I use either Silk Unsweetened Vanilla Almond milk or Alpro Rice milk)
- Pinch of Cinnamon
- 2-3 tsps Maple Syrup
- 1/3 cup chia seeds
- Additional toppings as desired (I use additional fresh blueberries and pomegranate seeds) )
Instructions
- Add the first 4 ingredients to a Blender or Food Processor and combine for 10-15 seconds, until smooth.
- Transfer the “Blueberry Milk” to a sealable jar or container, and add in the Chia Seeds. Mix well and let sit for 5 minutes.
- After 5 minutes, mix the pudding one more time (to ensure no “clumps” are at the bottom), then cover and place in the fridge for a minimum of 5 hours, preferably overnight.
Recipe Notes
Add your favorite toppings (chopped almonds, coconut shreds, pomegranate, etc.) before serving.
Good morning!
MUSHROOM SOUP
MUSHROOM SOUP
A Creamy and Vegan Delight!
Servings 2
Prep Time 10
Cook Time 20
Ingredients
- 1 tbsp coconut oil
- 1 large Yellow Onion chopped
- 5 cloves garlic minced
- 2 packs White Button Mushrooms
- 1 pack Brown Button Mushrooms
- 2 large Portobello Mushrooms
- 3 tbsp Soy Sauce
- 1 can coconut milk
- 1 tsp Dried Oregano
- 1 tsp Dried Basil
- Himalayan Sea Salt to taste
- Freshly Ground Black Pepper to taste
Instructions
- Add the coconut oil to a large pot along with the chopped onion, sauté until soft and translucent.
- Next, add the minced garlic and mix with the onions dried oregano and dried basil until fragrant.
- Slice your mushrooms and add to the pot with the Soy Sauce and cover for 10-15 minutes in order to allow the mushrooms to release their water.
- Uncover the pot and cook for another 10-12 minutes.
- Finally, add the coconut milk and cook for a further 10 minutes and season with salt and pepper to taste.
- Garnish with some freshly chopped shallots or parsley if desired and serve with toasted baguette.
Recipe Notes
The beautifully blended flavors of this recipe will have you asking for more than one serving!
I usually double up on this recipe as both my husband and I simply love this nutritious, creamy and very satisfying soup.
A spoonful of comfort!
