Looking for a veggie lasagna that comes together on a weeknight? Check out this vegan lasagna recipe ASAP.
Eating a traditional lasagna is an unequivocal delight; making one, however, can sometimes be the opposite for a novice cook. (So. Much. Time.) Thankfully, you don’t need two-plus hours to make chef Adriana Urbina‘s vegan lasagna recipe, which she shows off in the latest episode of Well+Good’s show Cook With Us.
This isn’t just your basic lasagna. It’s vegan (and Paleo, if that’s your thing) and it ditches the pasta for this unexpected ingredient: butternut squash. “I love the sweetness of the squash and how it balances up all the flavors,” Urbina says. Additionally, with this simple recipe, you can cut your cooking time in half. Instead of the traditional four layers, all you need are two so you can spend less time cooking and more time eating (because it’s just that good).
While we can’t reveal Urbina’s secret weapon in her cooking arsenal (because you’ll have to watch the video for that), I can tell you about the other health-promoting ingredients that Urbina uses to make her filling. She sautees onion, garlic, and leeks (we didn’t lie when we said it was simple). The filling also includes cashews, which gives the filling its creamy consistency.
After cooking, you’ll have a final product of butternut squash lasagna filled with a creamy leek sauce. “It’s a little spicy. Smoky. The dish comes together very very well,” says Urbina. Press play on the video above to learn how you too can become a pro at making this simple vegan lasagna recipe.
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