Vegan Savory Sweet Potato & Butternut Lasagna Stack with Feta, Spinach, Walnuts, Cranberry & Sage Brown Butter is healthy & tasty. It is prepared in approximately 1 hour and 5 minutes, so it is good to prepare as a festive dinner, holiday side dish, or comforting vegan meal. It contains sweet potatoes, butternut squash, olive oil, fresh spinach, vegan feta cheese, walnuts, fresh sage, vegan butter, dried cranberries, garlic, ground nutmeg, dried thyme, and vegan mozzarella cheese. Vegan Savory Sweet Potato & Butternut Lasagna Stack is served with fresh salads, roasted vegetables, garlic herb bread, and vegan lentil loaf. We can easily store this vegetable stack in the fridge or freezer, so we can prepare it in advance for festive gatherings and enjoy a warm, flavorful meal whenever required.
STATS:
- Total time: 1 hour 5 minutes
- Calories: 450 kcal
- Preparation time: 20 minutes
- Diet: Vegan
- Serving size: 1 portion
- Cooking time: 45 minutes
- Servings: 6 portions
- Cuisine: American
- Course: Main
EQUIPMENT:
- Cutting board
- Baking paper
- Large skillet
- knife
- Small saucepan
- Baking dish
- Vegetable peeler
- Spatula
- Baking sheet
- Oven
- Measuring cups and spoons
INGREDIENTS:
- 2 medium sliced sweet potatoes
- Half tsp dried thyme
- 2 tbsp olive oil
- 3 cups sliced butternut squash
- Half tsp ground nutmeg
- Salt and black pepper, to taste
- Half cup shredded vegan mozzarella cheese
- 1 cup crumbled vegan feta cheese
- Half cup chopped walnuts
- 1 tsp minced garlic
- 8 chopped sage leaves
- 6 tbsp vegan butter
- 3 cups spinach
- 1/3 cup dried cranberries
INGREDIENT NOTES:
BUTTERNUT SQUASH:
- It will provide a delicious taste and complement the sweet potatoes, spinach, sage & dried cranberries. We would also utilize the pumpkin or thinly sliced carrots instead if required.
SWEET POTATOES:
- Utilize the sweet potatoes to prepare this savory vegetable stack, and they will provide a soft & tender texture. We would also utilize the regular potatoes or thinly sliced pumpkin instead if required.
OLIVE OIL:
- Utilize the olive oil to roast the sweet potatoes and butternut squash, and it will help the vegetables cook evenly. It will also provide a rich taste and help the vegetable slices become lightly golden. We would also utilize avocado oil or another mild vegetable oil instead if required.
VEGAN FETA CHEESE:
- It will also provide a slightly salty taste to balance the sweetness of sweet potatoes, butternut squash & dried cranberries. We would also utilize the crumbled firm tofu seasoned with lemon juice, salt, and a little nutritional yeast instead if required.
INSTRUCTIONS:
- First, include baking paper on the sheet & heat the oven to 400°F.
- Arrange the sliced sweet potatoes and butternut squash on the sheet.
- Drizzle olive oil and season the vegetables with salt, black pepper, thyme, and nutmeg, then bake them for 25 minutes.
- Warm the skillet on medium flame and cook spinach for 3 minutes, then turn off the flame.
- Drain the extra liquid from the spinach and melt the butter on medium-low heat in the saucepan.
- Cook the chopped sage for four minutes, then stir in minced garlic for 30 minutes and remove from the heat.
- Grease the dish lightly, arrange a layer of roasted sweet potatoes in it.
- Then include layers of butternut squash, spinach, walnuts, vegan feta, and dried cranberries.
- Repeat the layers and drizzle sage butter evenly over the stack, then sprinkle the shredded mozzarella on top.
- Lastly, bake the dish for 20 minutes, then cool it for five minutes and serve warm.
SERVING SUGGESTIONS:
SALADS:
- Apple Walnut Salad
- Lemon Herb Spinach Salad
VEGETABLES:
- Balsamic Roasted Beetroot
- Maple Roasted Carrots
- Crispy Roasted Broccoli
- Garlic Roasted Brussels Sprouts
PROTEIN DISHES:
- Crispy Baked Tofu
- Vegan Lentil Loaf
- Herb Roasted Chickpeas
- Vegan Stuffed Mushrooms
BREAD AND GRAINS:
- Garlic Herb Bread
- Whole-Wheat Dinner Rolls
- Lemon Herb Quinoa
- Wild Rice Pilaf
SAUCES AND DIPS:
- Vegan Garlic Sauce
- Creamy Tahini Dressing
- Vegan Sage Gravy
- Lemon Herb Dressing
SIDE DISHES:
- Vegan Green Bean Casserole
- Cranberry Orange Relish
- Vegan Mashed Potatoes
- Roasted Garlic Cauliflower
TIPS:
- Squeeze out the excess moisture from the cooked spinach to prevent the layers from becoming watery.
- Let the stack cool for 5 minutes before serving so the layers can settle properly.
- Cook the sage butter carefully to prevent it from burning.
STORAGE INFORMATION:
FRIDGE:
- Cool the lasagna stack and store in a closed box for four days.
FREEZER:
- Freeze the cooled portions for two months in the container.
FAQs:
Can I make this dish ahead of time?
- Yes, you can assemble the stack and refrigerate the covered dish up to one day in advance.
How can I make this recipe nut-free?
- Substitute the walnuts with pumpkin seeds or sunflower seeds for a nut-free version.
Does frozen spinach work well in this lasagna?
- Yes, you can add frozen spinach after properly draining the excess liquid.
What is a good substitute for vegan butter?
- You can use olive oil if vegan butter is unavailable.
How can I prevent the stack from becoming watery?
- Roast the vegetables thoroughly and avoid overcrowding the sheet during baking for better results.
NUTRITIONAL INFORMATION:
Calories: 450 kcal
Net carbs: 38 g
Iron: 4 mg
Total carbs: 48 g
Vitamin A: 18,000 IU
Fiber: 9 g
Calcium: 250 mg
Protein: 10 g
Sodium: 650 mg
Potassium: 950 mg
