Measurements

• 1 medium Butternut Squash
• 2 large Eggs
• 3 cloves Garlic
• 12 Gluten
• 2 cups shredded Vegan Mozzarella Cheese
• 1/4 teaspoon Nutmeg
• 2 tablespoons Olive Oil
• 1/2 cup grated Vegan Parmesan Cheese
• 1/2 teaspoon Pepper
• 2 cups Vegan Ricotta Cheese
• 1 tablespoon fresh Sage
• 1 teaspoon Salt
• 1 medium Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large pot, bring water to a boil and cook the gluten-free lasagna noodles according to the package instructions.
• Drain and set aside.
• In a large skillet, heat olive oil over medium heat.
• Add the diced yellow onion and minced garlic, and sauté until translucent.
• Add the cubed butternut squash to the skillet and cook until tender, about 10-15 minutes.
• Season with salt, pepper, and nutmeg.
• In a large mixing bowl, combine the vegan ricotta cheese, vegan mozzarella cheese, and chopped sage.
• Mix well.
• In a baking dish, spread a thin layer of the butternut squash mixture.
• Place a layer of lasagna noodles on top.
• Spread a layer of the cheese mixture over the noodles.
• Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
• Sprinkle the grated vegan parmesan cheese over the top layer.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
• Let the lasagna cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.