Creamy Butternut Squash and Mushroom Lasagna with Walnut Crumb Crust

UPDATE: Fine Cooking I’m Flattered! First mention in an international online magazine goes to my lasagna – Check it Out!!!!

When I decided to begin writing this blog, my aim was to make great food that fit vegan requirements, not “vegan” food. Each time I sit down to create a new recipe, I start with what I’d like to eat and work backwards from there. Some recipes are really hard to convert, some are dead simple, this one is the latter. For the entire recipe there are only 3 substitutions and none of them difficult to find or implement. So much for vegan food being complicated. This might be the best example of how easy it is to adapt “regular” food if you’re willing to be flexible in your thinking.

I looove a creamy lasagna and while this dish is not complicated, it does take some time to make. A solid two hours if you plan well and work quickly. Lasagna has a lot of layers and like all complicated things, if you invest the time and apply patience, you’ll get what you want in the end. And believe me, you’ll want this. You’ll be happy there’s a whole pan so you can have it again tomorrow and the next day assuming you don’t finish off the entire pan in one sitting. I’m just saying. Best allocation of free time during a nap on a Sunday afternoon ever.

The only tricky bit to creating a vegan lasagna is replacing the cheese. Vegan cheese really doesn’t do it for me, it just doesn’t melt or brown like it should and more often that not it ends up oily and pale. Ew. Since the cheese was a non-starter, what would be the crowning glory of my dish? I took a cue from another great comfort food, the mighty mac and cheese and topped my lasagna with a walnut and breadcrumb crust. Awesome. The crunch of the crust is the perfect foil for the creaminess of the squash, you get your whole grains plus a hit of protein in the walnuts. What’s with the healthy stuff all of a sudden? I didn’t say it wasn’t good for you, I said it wasn’t low fat. I’m not completely without restraint.

Trust me, you won’t miss a thing with my version of lasagna. In fact my brave boyfriend, who is obligated to taste most of my culinary creation, said my dish wouldn’t be made better by cheese or anything else for that matter. Flattery gets you everywhere and in this case it sends you home with the leftovers.

Also, you may have noticed I’ve been on a bit of an Italian tear as of late. What can I say? I’m a sucker for carbs when the weather turns cold. I’ll try to venture out into another genre of food next time round but I can’t promise anything.

Creamy Butternut Squash and Mushroom Lasagna with Walnut Crumb Crust

Would Rather Gather Original, makes 6-8 servings / fills a 9″x12″ baking dish
Prep time: 30 minutes / Active time: 1 1/2 hrs / Baking Time: 30-45 mins + 10 to cool

For the Butternut Squash Filling:

1 butternut squash, peeled, seeded and cut into 1/2″ cubes
2 tbsp olive oil
1 tsp of fennel seeds
1 tbsp fresh sage, finely minced
3 sprigs of thyme, leaves only
1 tsp sea salt
1 tsp freshly cracked black pepper
pinch of red chili flakes
2 tbsp Earth Balance buttery stick
1/4 cup nutritional yeast
1/2 cup vegetable stock

For the mushroom filling:

2 tbsp Earth Balance buttery stick
2 tbsp olive oil
3 cups of sliced mushrooms (I’ve used cremini, shitake and king eryngii)
2 leeks, white and pale green parts only, halved and finely sliced
1 small clove of garlic, finely minced
3 sprigs of fresh thyme

For the béchamel:

1/2 cup of Earth Balance buttery stick
1/2 cup of all purpose flour
1 small clove of garlic, minced
pinch of freshly grated nutmeg
salt and pepper to taste

For the walnut crumb:

1/2 cup roasted walnut halves
4 slices of whole grain bread, dry toasted, cut into small cubes
1/4 cup nutritional yeast
1 tsp salt
1 tsp ground pepper

9 sheets of lasagna (boxed is best for this recipe)

Method butternut squash filling:
1. Pre-heat oven to 400°, line a baking tray with foil and spray lightly with canola oil.
2. In a medium size bowl, toss the butternut cubes with the olive oil. Spread cubes evenly over the baking sheet and sprinkle evenly with fresh herb and spice mixture.
3. Bake in oven for 35-40 minutes until squash is tender. Let cool for 10 minutes.
4. Transfer the squash to the same medium sized bowl, add Earth Balance, nutritional yeast, stock and mash until you arrive at your preferred texture. I like mine mostly smooth with a few chunks here and there. I think it makes for a nicer bite.
5. Cover bowl and set aside until you’re ready to assemble you lasagna

Method mushroom filling: (make while squash is roasting)
1. In a large saute pan over med-high heat, bring Earth Balance and olive oil up to temperature and saute garlic until golden, approx. 2-3 minutes
2. Add leeks to pan and saute until soft and translucent, approximately 6-7 minutes.
3. Add thyme sprigs, mushrooms and turn gently until just softened and done.
4. Set aside until you’re ready to assemble the lasagna.

Method lasagna sheets: (make while squash is roasting)
1. Fill a large, deep fry pan (wider than length of pasta sheets) with water, season with a tbsp of sea salt and a splash of olive oil and bring to a boil.
2. Cook sheets of pasta in small batches to avoid sticking and tearing.
3. Once sheets are el dente (cooking time should be on package – 10 mins is standard) lay the on parchment paper to keep them from sticking, layering where necessary.

Method béchamel (make once both fillings and pasta sheets are done)
1. Pre-pour soy milk into a 2 cup measure and set aside until ready for use.
2. In a medium sauce pan over medium heat, melt Earth Balance.
3. Once melted, add minced garlic and saute for 1 minute.
4. Add flour and whisk to combine quickly. As the flour heats it will thicken considerably. Keep whisking to keep the mixture smooth.
NOTE: It’s important to have the soy milk ready ahead of time as in the time it will take you to pour the milk, the butter/flour mixture could cook completely making it impossible to
5. Once you get to a paste consistency, pour 1/4 of the soy milk into the paste to loosen the mixture then add the remainder of the milk and whisk until completely combined and smooth.
6. Season with nutmeg, salt and pepper to taste and set aside until ready for use.

Method walnut crumb: (make once both fillings and pasta sheets are done)
1. Place all ingredients and pulse until a medium coarse crumb develops.

Method lasagna:
1. Pre-heat oven to 350°, line a 9×12 baking dish with parchment paper and spray with canola oil.
2. Follow this sequence to layer the lasagna: generous layer of béchamel > layer of pasta sheets > generous layer of béchamel > layer of squash filling (use all) > layer of pasta sheets generous layer of béchamel > layer of mushroom filling > generous layer of béchamel > layer of pasta sheets > generous layer of béchamel > top with walnut crumb.
NOTE: At this point you can cover the lasagna with saran warp and refrigerate for up to 2 days.
3. Place lasagna in oven and cook for 30 mins (right away) or for 45 mins if from the refrigerator.
NOTE: If the crumb topping is browning too quickly, cover with foil until the cooking period has passed.
4. Once lasagna is cook, removed from oven and let cool for 10 minutes. This allows the layers to set and firm up enabling easier slicing and serving. Enjoy!

Lasagna can be kept in the fridge for up to 2 day when covered with saran or kept in an airtight container. Individual squares can be wrapped in saran, stored in freezer bags and frozen for up to 3 months, not that this lasted long enough to be an option.