White lasagna with roasted butternut squash and spinach (Lasagna bianca con zucca arrostita) from Chloe's Vegan Italian Kitchen: 150 Pizzas, Pastas, Pestos, Risottos, & Lots of Creamy Italian Classics (page 148) by Chloe Coscarelli

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blanched almonds for raw cashew nuts.

  • LFL on July 14, 2020

    3.5 stars. Tasty but dry. I used 20 oz. butternut and that turned out well. I also halved the salt (par for the course with Chloe; she over salts everything) and that was good too. It’s labor-intensive for the results and I think it might be better with a cashew ricotta rather than a tofu one. I will try that next time if I bother to make it again. It’s not that it was bad; it’s just that there are so many enticing vegan lasagnas in the world and so little time.

  • Dawndella on February 10, 2020

    Very dry and little filling. If I remake it I would double the ingredients for everything except for the noodles.

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