Comments on: Vegan Butternut Squash Lasagna with Béchamel Sauce

By: suzi

suzi — Sun, 10 Oct 2021 05:55:03 +0000

next best choice if not using soy milk? is almond milk not rich enough? perhaps cashew milk? thanks!!! looks so good but want to sub that one ingredient if I can 🙂

By: Caroline

Caroline — Sun, 28 Feb 2021 15:21:35 +0000

Made this for Sunday lunch today and it was amazing! So flavourful and not too difficult to put together. Will tackle the washing up later as I am too full from stuffing myself with a second helping. This is going on my weekend rotation. Thanks so much!

By: Sheryl

Sheryl — Thu, 14 Jan 2021 01:25:03 +0000

Total goodness! Thank you for sharing this recipe. It turned out terrific! Because of my allergies and food sensitivities, here are the changes I made.
1) Used garbanzo bean flour in the sauce as I'm allergic to wheat. Worked well. Although, I did use 1/3 c. instead of 1/4 c. flour.
2) Used a mix of rice milk and unsweetened oat cream for the sauce as I'm allergic to soy. Worked well.
3) Used gluten free rice noodles instead of wheat. Fantastic!
4) This had nothing to do with my food sensitivities, but I cooked green lentils, using the herbs and spices in the recipe and added a layer of lentils. Soooo good!
That's it! Such a good recipe. The sauce is excellent. Will definitely make again. This recipe is a winner!

By: Anne Sophia

Anne Sophia — Thu, 03 Dec 2020 12:54:56 +0000

I do not usually leave reviews for recipes I use, but I have to for this one as it so so delicious. One of the best lasagnes I have made. Totally worth the effort and delicious the next day. Thank you!

By: Emmy

Emmy — Thu, 26 Nov 2020 21:41:34 +0000

I made this recipe pretty much as written, with just a bit more garlic and using a few baby butternut squashes rather than one large one and almond milk instead of soy. I cooked the squash and the kale and onions the night before, then made the sauce and assembled it the next day. I feel like the recipe is just okay. It works. Everything is cooked, and the lasagna holds together, and the textures are all fine, but there's just not much flavor. I don't know if I'd go through trouble of making it again, but if I did, I would add more salt and pepper to the sauce, some chili flakes to the kale, and maybe some spices when roasting the squash.

By: D

Wed, 25 Nov 2020 13:56:16 +0000

Love this recipe.
I use whatever mix of greens I have on hand (last time I even added some broccoli), and it always delicious! I usually don't boil the aromatics with the milk, I just add them to the roux together.
Thanks for your great recipe!

By: Sarah McMinn

Sarah McMinn — Mon, 26 Oct 2020 15:02:30 +0000

In reply to Courtney. Yep! Just reheat it at 350F until it's warm all the way through.

By: Courtney

Courtney — Thu, 22 Oct 2020 19:26:45 +0000

Can this be frozen and reheated?

By: Darlene

Darlene — Wed, 07 Oct 2020 20:21:25 +0000

This was delicious, will definitely be making this again!

By: Joyce

Joyce — Thu, 02 Jan 2020 04:43:18 +0000

A lot of work , a lot of time with disappointing results. Bland and certainly not worth all the effort.

By: Vinnie

Vinnie — Fri, 27 Dec 2019 22:36:12 +0000

Thank you for this recipe, Sarah! Made this for a holiday gathering and it was delish‼️

My variants:
• Used 2 medium butternut squashes and only brushed oil on exposed flesh, baking for 55 mins. I beat the mash with a hand mixer for creaminess. For one minute I sautéed the garlic in a wee bit of oil in the mini skillet I use for roasting Indian spices. I added the sage, allspice and salt for an additional 30 seconds and then added this to the mash.
• Used the full 5 oz. container of baby spinach instead of kale. May seem like a lot when initially adding to the pan, but will wilt and incorporate into those yummy onions.
• Sarah’s boiling of the aromatics with the milk prior to adding to the roux is a revelation to me that I will always apply in further recipes! Be aware that a roux gets pretty hot, so don’t be alarmed by the roux’s very vocal accepting of the boiled milk.
• I made the bechamel, the butternut mash and sliced the onions the day before.
• For the layering amounts: 3/4 C. bechamel; 4 noodles (slight overlap); 3/4 C. bechamel; 1/2 of the mash; 1/2 of the onions/greens; 3/4 C. bechemal; 3 noodles; 3/4 C. bechamel; remainder of mash; remainder of onions/greens; 3 noodles; remainder of bechamel.
• Be prepared for the condensation that lines your cover after baking; have a hand towel at the ready. When first seeing the lasagna after baking, it visually may look like the bechamel curdled…no worries, it’s just spotting from dripping condensation.

By: Sarah

Sarah — Mon, 25 Nov 2019 14:40:44 +0000

In reply to Naomi. I'm so glad it was a hit! Thanks for sharing.

By: Naomi

Naomi — Sun, 24 Nov 2019 03:17:56 +0000

WOW! Thank you so much for such an incredible recipe. I made a few substitutions, and still managed to create something absolutely delicious. I used oat milk for the sauce-and definitely would not have had the right thickness had I not used arrowroot. For those unfamiliar, it is used as a thickener, and found where the spices are at the grocery store.
I read the other comments, and decided to add half a package of baby Bella mushrooms, since I had them on hand, and thought it sounded delicious. I topped mine with vegan mozzarella and a vegan Parmesan made with Brazil and almond nuts and some seasonings-perfect!
We have been plant based for quite some time, but recently decided to go vegan-this was a beautiful transition piece, I can’t wait to make it for my non vegan friends and family!

By: Jen

Jen — Fri, 12 Apr 2019 02:07:58 +0000

In reply to Rachael. How big is the butternut squash supposed to be? Or how many cups of mashed squash are we going for? I want to try this but not sure if my squash is big enough!

By: Sarah

Sarah — Mon, 17 Dec 2018 00:42:42 +0000

In reply to Ellen. Yeah, that should be fine. Just make sure to wrap it tightly while storing it in the refrigerator.

By: Ellen

Ellen — Sat, 15 Dec 2018 02:01:13 +0000

Can you assemble 2 days ahead then bake?