The Best Vegan Lasagna: Butternut Squash Lasagna With White Sauce. And a Beer Bong Story... Hot
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I used to make homemade beer bongs when I was in high school.

My best friend and I would march our asses to Foxworth Galbraith (our tiny town’s podunk version of Home Depot) and buy all of our supplies.

Our supplies consisted of a funnel (preferably red or blue), a rubber hose (one-inch round by 3 feet long) and round metal clamp.

My best friend’s dad was an auto mechanic and he taught her all about engines and mechanic-type of things from the time she was little. When she was 15, with the help of her dad she built her own VW bug engine to house the bright yellow shell that her dad had laying around at his house (yes, he had lots of extra VW’s laying around his house. My best friend’s childhood was as unique as mine).

So, after we stocked up on our  supplies, we would gather them up and get to work. There wasn't actually much work involved, just soaking and washing the funnel and the hose and then inserting the funnel into the hose and clamping it off. After that, we would name it and then of course, the obligatory test. (yes, we named our beer bongs. Homer and Elmer were our first two).

Our beer bongs were pretty much the coolest thing at any given party. And trust me, we needed it because neither of us were cool.

I grew up in a tepee and she grew up in an old school bus. We were a match made in heaven, me and my bff.

I haven't made a beer bong since high school but I do make lots of damn recipes. In fact, my new ebook, Gluten Free Tootin’ Free, just launched on Saturday. Take a look here if you like to throw yummy gluten free vegan options into the mix.

And for today’s recipe, I will preface with this:

Just because it’s vegan doesn't make it healthy (think Oreos).

But most of us know that by now.

That said, sometimes you just need something on your plate  that isn't comprised of kale and quinoa. I get it.

This recipe isn't as “pure” as a lot of my recipes but if you're looking for something that straight up satisfies that comfort food craving, without the meat or dairy, then this is your recipe.

You can make this with gluten free lasagna noodles (DeBoles, no boil rice lasagna is wicked good) and it turns out A-to the-mazing.

Vegan Butternut Squash and Sage Lasagna with White Sauce Recipe

Rich yet light. It's kind of like magic.

Rich yet light. It’s kind of like magic.

Make the Squash

1 Butternut squash, peeled, deseeded and cut into bite-sized pieces (about 5-6 cups)

6 garlic cloves, left whole

1/4 cup chopped fresh sage (8g)

2 tablespoons olive oil (30ml)

1 teaspoon sea salt (6g)

1/2 teaspoon black pepper (3g)

  • Preheat oven to 400° F (204° C).
  • In a large bowl, mix the squash, garlic cloves, sage, olive oil, salt and pepper.
  • Place on a baking sheet and bake for 35 minutes (take the baking sheet out of the oven and flip the squash after 20 minutes and then put back in the oven for the remaining 15 minutes).
  • When squash is done cooking, transfer into the bowl and mash with a fork. The mixture doesn’t have to be 100% mashed, but you do want to make sure that the garlic cloves are mashed up.
  • Set mixture aside.

Make the vegan ricotta 

2 cups firm organic tofu (290g)

1/4 cup nutritional yeast (20g)

1 heaping teaspoon garlic powder (4g)

1 heaping teaspoon dried dill

1 teaspoon sea salt (6g)

1 tablespoon Apple Cider vinegar (15ml)

1/2 cup rejuvelac (this isn’t totally necessary but it makes the ricotta very cheesy tasting. Find out how to make rejuvelac here or you can pick some up at your health food store.)

  • Place all of the vegan ricotta ingredients into a food processor and process until smooth, about 1 minute.

Make the White Sauce 

1/4 cup  olive oil (60ml)

1/4 cup yellow onion, finely chopped (35g)

4 tablespoons flour, use rice if making gluten free (60g)

4 cups plain organic soy milk (945ml)

1/2 teaspoon salt (3g)

10 turns fresh black pepper

1/8 teaspoon allspice

  • Heat olive oil over medium heat. Add the onions and saute for 3 minutes.
  • Add the flour and stir continuously for 3 minutes. Make sure the flour does not get brown. If it starts to get brown before 3 minutes, jump to the next step before the 3 minutes are up.
  • Add the soy milk and whisk.
  • Bring to a boil and then turn down the heat and allow to come to a simmer.
  • Simmer for 10 minutes, stirring frequently, until sauce thickens.
  • Add salt, pepper and allspice.

Assemble and Bake 

  • Preheat oven to 350° F (175°C)
  • Place 1/2 cup of white sauce on the bottom of an 8×8 baking dish.

Layer the rest as follows: 

Layer of noodles

1/3 of the squash mix

1/3 of the vegan ricotta

1/2 cup of white sauce

Layer of noodles

1/3 of the squash mix

1/3 of the vegan ricotta

1/2 cup of white sauce

Layer of noodles

Remaining squash mix

Remaining vegan ricotta

Layer of noodles

Remaining white sauce

  • Cover with foil and bake for 40 minutes.
  • Take off foil and bake for an additional 15 minutes.


You can easily make the squash and the ricotta a day in advance to save time.

Butternut Bliss

Butternut Bliss

Vegan Ricotta

Vegan Ricotta is Aces


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