Delicata Squash & Hazelnut Lasagne

Any kind of winter squash would work with this lasagne, layered with toasted hazelnuts, chard, tofu ricotta, and an oat milk bechamel. I don't make bechamel-type sauces very often because I think they turn out too sweet tasting. But, in this case, the squash is sweet too so the sauce doesn't stand out.

Lasagne is so fun to play around with; the possible variations on this theme are limitless. I like to serve this type of thing to omnis, because you gotta love lasagne no matter what!


Lasagne Ingredients

This makes a small batch, serving 4 average portions. It's basically 1 bread loaf pan piled high.

2 cups lightly baked winter squash, thickly sliced
1 cup lightly toasted hazelnuts, coarsely chopped
10-12 chard leaves, de-stemmed
Tofu ricotta (recipe follows)
Lasagne noodles
Bechamel ( recipe follows)


Tofu Ricotta
12 oz tofu
1 tablespoon lemon juice
2 tablespoons nutritional yeast
1/4 cup pine nuts
Handful of fresh basil
Handful of fresh chives
1/2 teaspoon garlic powder
salt & pepper to taste

Blend all ingredients in food processor until well combined.

Oat Milk Bechamel
2 cups oat milk ( or soy, rice, almond, hemp, etc.)
1 tablespoon Earth Balance
3 tablespoons flour
2 bay leaves
1 teaspoon Dijon mustard
pinch of Old Bay Seasoning or nutmeg

Melt Earth Balance over medium heat. When EB is melted stir in the flour until well combined. Move the roux out to the side of the pan, lower heat and let it cook for 4-5 minutes, stirring occasionally. Start adding the oat milk a little at a time while constantly whisking until the oat milk is all poured in. Raise heat to medium and continue to whisk until all lumps are gone and the sauce begins to thicken. Now add the mustard, bay leaf, and Old Bay. Continue whisking until desired thickness is achieved. Optional: taste and add a little salt if you think it needs it. Remove bay leaves before using.

Now, the fun part starts: layer the lasagne, sauce, squash, hazelnuts, chard and tofu in the pan. If you use a bread loaf pan, you can get 3 thick layers. Top with bread crumbs and hazelnuts. Bake covered in a 350 C oven for ~30 minutes until it begins to bubble. Uncover and let bake for another 15 minutes until the top is nicely browned. Sprinkle with fresh parsley.


Ciao for now:)