Five weeks into having two kids, and I finally feel like I am starting to get the hang of things. To be honest, I really felt like I was under water the first month. Between the physical healing of giving birth, the hormones, the sleep deprivation (that still has no end in sight…), and a newborn needing my body 24/7, I was beat. Add on top of that a very active toddler who also needs TLC and I felt like I was barely surviving each day.
This week, however, I feel like I’ve somewhat caught a groove. We are getting to know Soren better and what his days look like, which make getting into our routine much easier. This makes days much more manageable for a creature of habit and routine like myself.
That said, I’ve noticed I will typically have a 2 hour window in the afternoon when both boys are sleeping that I can get stuff done. While I’d love to use that 2 hour window for a nap, there are usually dishes to be washed, clothes to be cleaned, and recipes to be cooked. Yesterday I took the chance to make this vegan butternut squash lasagna and I can’t say I regret one minute of missed napping time…this lasagna was worth it!
Can you believe this pan of creamy and indulgent lasagna is actually lactose free and vegan?! While I’m not either of those, I do love creating recipes of the such for readers that are avoiding dairy, lactose, or animal products. I also partner with GO VEGGIE every month to create a recipe with their awesome dairy-free/lactose-free products, all which I use and love as every day cheese products. For this recipe I used their mozzarella shreds, which are vegan, cholesterol free, and have twice the calcium as regular cheese!
Even though this lasagna doesn’t have a lick of dairy or butter in it, you couldn’t even tell from tasting it!
If you don’t need your lasagna to be lactose free or vegan, then by all means you can use butter, cow’s milk, and cheese if you prefer.
As far as lasagnas go, this one is relatively simple. The main work involves making the butternut squash sauce. For this, you roast the squash, make a cream sauce, and blend it all together. Then to assemble, I made things super simple by using oven-ready lasagna noodles. To make this an easy weeknight meal, make the butternut squash sauce the night ahead of time and simply assemble the night of!
We all loved this butternut squash lasagna! Marc was hesitant to have it for lunch because he thought it was going to be heavy, but was pleasantly surprised at how light it was. As far as lasagnas go, it is pretty light, without meat and a ton of dairy. Lars also loved it! This will definitely be our go-to lasagna recipe!
This post is sponsored by GO VEGGIE as part of an ongoing partnership, but all opinions and recipe are my own.