• 1 box of banza lasagna
• 3 handfuls of spinach
• 1 large zucchini
• 1 8 oz container of bella mushrooms
• 1 medium sized butternut squash
• daiya vegan mozzarella cheese
• olive oil
Slice a medium sized butternut squash in half, lightly coat olive oil onto the inside halves and roast in the oven for 40 minutes at 375 F.
While the butternut squash is roasting, chop 1 large zucchini and 8 oz of bella mushrooms.
In a pan, saute the veggies with olive oil until they are tender and the mushrooms are lightly browned.
Cook 1 box of Banza lasagna pasta until al dente (around 9 minutes).
Remove the butternut squash from the oven and let it cool. Remove the skin and blend in a blender until it reaches a pureed consistency.
Grab your lasagna pan and coat the bottom with some butternut squash puree.
Place a layer of lasagna noodles on top of the puree and then layer a handful of spinach and the sautéed vegetables evenly on top.
Next, add another layer of lasagna noodles and top with butternut squash puree and a sprinkle of vegan mozzarella cheese.
Repeat steps 2 & 3 until your lasagna pan is filled to the top.
Top of the last layer of lasagna pasta with butternut squash puree and more vegan mozzarella cheese.
Cook in the oven for about 40 minutes at 400 F checking on the lasagna periodically. Enjoy!