This Vegan Mushroom & Butternut Squash Lasagna with Highline Mini Bella Mushrooms is your next holiday staple. Creamy butternut sauce, spinach and mushrooms layered between noodles create a comforting plant-based meal that is perfect for entertaining.
 24 oz Highline® Mini Bella Mushrooms, chopped
 1 small butternut squash
 1 onion, chopped
 10 cloves garlic, chopped
 1 tbsp nutritional yeast
 1 cup water
 10 oz lasagna noodles cooked according to package instructions
 1 tbsp olive oil
 1 cup spinach
 1 tsp dried thyme
 Salt and pepper, to taste
 Vegan Parmesan cheese, to taste
- Preheat oven to 425°F and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds. Rub squash with oil. Place garlic cloves, squash, and onions on a baking sheet. Bake for 40 minutes until the skin is blistered. Set aside and reduce oven temperature to 350°F.
- While the squash is cooking, cook lasagna noodles according to package instructions.
- In a pan heat olive oil on medium heat. Add onions and sauté for 5 minutes until browned. Add in onions, spinach, salt, pepper, thyme and mix well.
- Scoop squash into a blender. Add in garlic cloves, salt, nutritional yeast, and water. Blend until smooth.
- To assemble the lasagna spread squash sauce along the bottom of a 9×13 casserole dish. Add a layer of noodles followed by your mushroom mixture. Repeat this 2 more times. Sprinkle Parmesan cheese on the top.
- Bake lasagna for 30 minutes and enjoy!
