- 1 package of lasagna
- 1/2 kg of butternut squash, cubed
- 1 fennel chopped in thin slices
- 1 onion cut vertically in thin slices
- 2 tablespoons fresh sage, finely chopped (optional)
- 2 eggs, lightly beaten
- 1/2 cup of almond milk and 2 tbsp divided
- olive oil
- Himalayan salt
- 1/2 tsp of sugar
- On a baking sheet, toss cubed squash with olive oil and Himalayan salt and roast at 400F for about 25 minutes, or until golden. Set aside and let cool.
- In a heavy skillet, heat olive oil and cook onions and fennel with sugar on medium heat for 25 minutes until very soft and light golden brown. Set aside.
- In a food processor mix the roasted butternut squash and make a puree of it. You can do it by fork too if your butternut squash is very soft.
- Add the beaten eggs, sage and almond milk and mix, just to combine.
- Add the caramelized onions and fennel and stir.
- Grease one casserole dish.
- Spoon on the bottom of the dish a small amount of the mixture and lay sheets of lasagna on it.
- Add spoonfuls of the mixture and spread with a rubber spatula. Lay sheets of lasagna on them.
- Repeat the step above until your squash mixture is over.
- Finish with the last layer of lasagna. Wet them a little with a couple of tablespoons of almond milk.
- Bake covered with foil for 1 hour at 350F. Uncover the last 15 minutes of baking.
- Let the lasagna cool for 20 minutes before serving.