Butternut Squash Lasagna Recipe: Vegetarian Comfort Food (2024)

FAQs

How do you keep veggie lasagna from getting soggy? ›

For this recipe, we help reduce excess moisture by using no-boil noodles, cooking the mushrooms, onion and bell peppers before adding them to the lasagna, and squeezing the liquid out of the cooked spinach with a kitchen towel. You want your veggies as dry as possible so you are not adding more moisture than necessary.

Here are a few reasons why people appreciate lasagna: Rich and Comforting: Lasagna is a hearty and comforting dish with layers of pasta, creamy béchamel sauce, flavorful meat or vegetable fillings, and melted cheese.

How can I keep lasagna from being a mushy mess? The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick.

Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency.

Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.

But what exactly makes them so irresistible? According to research, our cravings for comfort food are deeply rooted in psychology. These foods often trigger feelings of nostalgia and emotional comfort, providing a sense of security and familiarity in times of stress or sadness.

Chicken or turkey or pork goes well with butternut squash.

Some of our favorites include fresh bread, cheesy garlic bread, or garlic knots. We also love going with a fresh salad such as an arugula salad, a simple salad with balsamic vinegar, or a classic wedge salad without the bacon. And if you're having a dinner party, a vegetarian antipasto platter is also a great idea!

Pinot Noir really is the ultimate match for butternut squash anything. It has the red fruit notes to contrast the nutty flavors of the squash and herbal aromatics. Plus, Pinot Noir's earthy undertones are ideal for savory butternut squash flavors.

What can I use instead of meat in lasagna? ›

A: For the meaty ragu, vegan lasagnas can be made with a vegan meat alternative or simply with finely minced mushrooms and lentils. Crumbled tempeh works great too! For the creamy white sauce, the milk and butter can be replaced for non-dairy alternatives. Try soy milk and vegan butter instead.

Leftover vegetarian lasagna keeps well in an airtight container or covered dish in the refrigerator for up to 4 days. Reheat it in the microwave or a 350°F oven. To freeze vegetable lasagna: Assemble the lasagna in the baking dish. Cover tightly with foil and store in the freezer for up to 3 months.

Lasagna should not be left unrefrigerated for more than 2 hours. Any longer than that, and the risk of bacterial growth increases, which can cause foodborne illness.

My Crockpot lasagna is too dry and doesn't have much flavor. Any way to fix it? You can add more tomato sauce or wet ingredients, and salt, and pepper to add moisture and flavor.

Make Ahead and Storing Tips

To make it ahead, assemble it and store the unbaked lasagna in the fridge for up to 2 days. (I like to add a sheet of parchment paper on top before covering the baking dish with foil). I prefer freezing baked lasagna.

You can take one of two approaches when it comes to freezing lasagna: assemble and freeze it unbaked, or bake the lasagna and then freeze it. Either way, plan on baking frozen lasagna within three months (any longer, and the quality starts to deteriorate).

Sprinkle a little salt over the slices and place in a colander over the sink - the eggplant will sweat out the additional liquid. Skip this step and you will have a watery lasagna! The pre-baking is a must to make the eggplant slices tender and delicious. Don't skip this step!