Ashley Madden, B.Sc.(Pharm), ACPR, CHNC
Ashley Madden is a full-time food lover and self-professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute, and healthy food blogger. Madden is adamant that health starts in the kitchen. She specializes in plant-based, gluten-free, and oil-free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet, and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.see more from this author
My non vegan husband loved it! Delish!!
I tried three new lasagna recipes and made this Forks Over Knives white bean and butternut squash lasagna for our Italian Thanksgiving. This recipe beat the two non vegan Spinach ricotta mozerella lasagna and non vegan pumpkin spinach mozerella ricotta lasagna recipes I made this Thanksgiving. My entire Italian family raved about this Forks Over Knives white bean and butternut squash lasagna. They did NOT miss the cheese. Our family all voted for the favorite. It was unanimous 5 out of 5 stars or A+ for FOK lasagna. And I will make it again for sure. The fat you eat is the fat you wear. You won’t miss the fat. Our family loves this butternut squash white bean lasagna roll ups.
These were surprisingly delicious! Made exactly as directed and they turned out great. My SAD partner commented after first bite how good they tasted. Unfortunately, the lasagna noodles I bought, Tinkyada brown rice, did not stand up well. Despite reducing the recommended cook time by 2 minutes, several fell apart completely, and others split. I only got 10 rolls. Next time I make these I will definitely use a different gluten free lasagna noodle!!
Buy 2 packages. Anything left over beyond 5 cups you freeze it for next time. Squash freezes well.
One of my favorites for colder weather! I cut the recipe in half and there is still plenty of filling. You can’t even tell there is beans and squash in the filling! Very tasty! This is definitely a staple on my fall winter recipes to eat.
My local store sells raw cubed squash in 20oz packages. Would I need 1 or 2 packages to make 5 cups?
One of my favorite recipes! I boil the squash instead of roasting it though, much faster.
Excellent! I had homemade tomato sauce from tomatoes from my garden that I used. The “cheese“ was very good. Even my meat loving fiancé commented to her three times how good the meal was. I had about 2 cups of leftover “cheese“. I had 13 for lasagna noodles that I rolled up in a couple little pieces that I stacked and I still had that much “cheese“ left over. It will not go to waste!
So good! One of my new faves.
It probably tells you on the package