Google+ Allergy-Free Vintage Cookery: Chipotle Squash Lasagna with Caramelized Onions

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Sunday, November 24, 2013

Chipotle Squash Lasagna with Caramelized Onions



Ready for your new favorite autumn recipe?  I've been tinkering with this idea for a while... trying to make a lasagna with no meat, no dairy, and no gluten.  After a few bland attempts, I've finally nailed it!  We ate this tonight, and everyone went back for seconds -- not a common occurrence around here :)

While I would love to tell you this recipe is super-simple, this lasagna does require separate preparation of its layers, then a second baking of the entire dish, but the time invested is worth it.  The finished dish is creamy, smoky, savory, and sweet all at the same time.  It's warm and comforting, yet tastes like it might be found on a restaurant menu.  I can hardly believe I made it!  This lasagna will make a wonderful dish for company - and you need never tell them it's allergy-free and vegan.  They'll never be able to tell....

This recipe makes one small lasagna in an 8x8" casserole dish (see photo) that served four.  For a larger pan or crowd, double the recipe.


Chipotle Squash Lasagna with Caramelized Onions

1 butternut squash, peeled, seeded, diced
1 10 oz pkg. Tinkyada brown rice lasagna noodles
3 small onions, sliced in thin rings
1 Tbsp smoky chipotle seasoning (* see note)
1 Tbsp Earth Balance coconut spread
1/2 cup rice milk or coconut milk
1 - 3 Tbsp olive oil
salt and pepper to taste

You will have three pots going on your stove at once.  In a large pasta pot, boil the noodles according to the package directions.  In a medium saucepan, boil the squash.  In a large frying pan, cook the onions in a little olive oil over medium-low heat.  Throw a little salt into each pot as it is cooking.  Remember to stir the onions occasionally.

The noodles will be done first (they take about 15 minutes).  Drain these and drape them individually over the sides of your cooking pot so they don't stick together while you're waiting for the rest of the ingredients to cook.

The squash will be done next (it takes about 20 minutes).  Drain, then mash the squash with the chipotle seasoning, coconut spread, and rice milk.  Add salt and pepper to taste.

The onions will be done last (they take about 25 minutes).  When they are browned and soft, start layering the ingredients in an 8x8" casserole dish.  Start with a little bit of oil, then noodles, squash and onions.  Repeat until the dish is full.  You will have a few noodle trimmings left over.  Your final layer should be noodles that have been coated in a little olive oil.  This keeps them from drying out in the oven, so take care to cover every last bit.  Top with the last of the onions as a garnish.

Bake, covered with aluminum foil, at 375 degrees F for 20 - 30 minutes, or until heated through.  Serve warm.  Can be microwaved to reheat.

* Note:  I used a prepared spice mix from Williams Sonoma called Spicy Chipotle Rub.  It includes smoky chipotle powder, brown sugar, and roasted garlic.  Using just one tablespoon gave the dish a smoky flavor, but no heat.  If you prefer a spicier dish, add more chipotle. 

Shared with Monday Mania at the Healthy Home Economist and Just Another Meatless Monday at Hey What's For Dinner Mom? and Real Food 101 at Ruth's Real Food and the Homestead Barn Hop at Prairie Homestead and Meatless Monday at Midnight Maniac and Meatless Monday at My Sweet and Savory and Hearth and Soul Hop at Premeditated Leftovers and Traditional Tuesday at Whole New Mom and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Fat Tuesday at Real Food Forager and Tuesday Talent Show at Chef in Training and Tasty Tuesday at Naptime Creations and Family Time Tuesday at Celebrating Family and Anti-Procrastination Tuesday at New Nostalgia and Tuesday Confessional at Confessions of a Stay at Home Mom and Friday Free For All at Cooking at Cafe D  and Real Food Wednesday at Kelly the Kitchen Kop  and Gluten Free Wednesday at the Gluten Free Homemaker and These Chicks Cooked at This Chick Cooks and the Homemaking Link Up at Raising Homemakers and Anything Goes at Bacon Time and Frugal Days, Sustainable Ways at Frugally Sustainable and Show Off Your Stuff at Fireflies and Jellybeans and Simple Lives Thursday at GNOWFLGINS and Creative Juice at Momnivore's Dilemma and Tastetastic Thursday at A Little Nosh and Pennywise Platter at The Nourishing Gourmet and Wellness Weekend at Diet Dessert and Dogs and Fresh Bites Friday at Real Food Whole Health and Fight Back Friday at Food Renegade and Farmhouse Friday at LaurieAnna's Vintage Home and Favorite Vegetable Recipes at FaveDiets and Allergy Friendly Friday at Cybele Pascal and Sunday School at Butter Believer and Midweek Fiesta at Food Corner.

21 comments:

  1. Oh, my! This looks beyond yummy!! Thanks for sharing it on Traditional Tuesdays.

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  2. I just love visiting your blog, and especially your photos. Good luck in the circle of mom's. I'm voting for you every day!

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  3. I am loving your use of seasonal foods in this recipe! It sounds amazing:) My mouth is watering!

    This post is so informative and I think my subscribers would really enjoy reading this. I would love for you to come share it at Frugal Days, Sustainable Ways on Frugally Sustainable this Wednesday. And, I really hope that you will put Frugal Days, Sustainable Ways on your list of carnivals to visit and link to each Wednesday!

    Warmly,
    Andrea @ Frugally Sustainable
    Here's the link: http://www.frugallysustainable.com

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  4. Looks like a beautiful combination of flavors. I love the Williams Sonoma spices too!

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  5. such an interesting combination....I myself am not into lasagna type of meals but just might try this! I am looking for bloggers to participate in 25 Day's of Christmas Blogshare...check out the post and leave a comment if you are interested in participating!

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  6. Beautiful casserole and great for the holidays.

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  7. I was inspired and needed something else for dinner tonight than the 1/2 pound of chicken breasts I had thawed. I used a sauce of pureed sauteed butternut/onions/garlic/roasted red peppers/tomato paste, the layered with caramelized onions and crumbled crispy bacon...the flavors were divine! Thank you for inspiring me! tessa@TessaDomesticDiva

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  8. Tessa, that sounds amazing! :) Lisa

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  9. Found you on FTLOB and am your newest follower. I have a boy who's allergic to wheat, eggs, peanuts, and shrimp so your recipes are going to be so helpful!!! Thanks!
    kresspress.blogspot.com

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  10. You made it:) Thank you so very much for linking up to Frugal Days, Sustainable Ways:) I'm so happy to "meet" you! I am totally loving your blog and your posts! I really hope you make Frugal Days, Sustainable Ways a part of your Wednesdays! And keep the great posts comin'
    Very sincerely,
    Andrea @ Frugally Sustainable

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  11. Wow-this sounds and looks delicious!

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  12. This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! http://bit.ly/sg4tTf

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  13. Sounds very interesting and delicious. Thanks for linking up at A Little Nosh this week!

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  14. This sounds absolutely delicious. It's a great vegetarian twist on traditional lasagne and the chipotle seasoning is an inspired addition! Thank you for sharing it with the Hearth and Soul hop.

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  15. Cute blog!! looks delicious... I am your newest follower.. If you would like to check out my blog to that would be so great, and follow me back and facebook too. I will be doing free giveaways here shortly on clothing and mineral makeup :)

    -Thanks
    Brooke
    blushboutiquestyle.blogspot.com

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  16. hiya,im not sure what coconut spread is? can coconut oil be used?
    anna

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  17. Hi Anna - The coconut spread is solid when it's refrigerated, so it looks and tastes a little like butter. You could definitely use coconut oil, probably in the same proportion, because when the spread comes to room temperature, it turns to oil (so it's probably the same thing.) Good luck! Lisa

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  18. Thanks for posting on FF. I hope you have a wonderful Thanksgiving with your family!

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  19. This sounds wonderful! I can't wait to give it a try. Thank you fro sharing this recipe with the Hearth and Soul Hop.

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  20. This is excellent and the lasagna looks so yummy!Must have tasted awesome too!I love the look of your blog and you have such a variety of recipes to offer - found you thru Amy's Midweek Fiesta and so glad to follow you:)

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  21. this sounds delicious!!And a good combination of flavours...
    Thanks for linking with Midweek Fiesta @every Wednesday

    Decorating Challenge-Buttercream Icing

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