Creamy butternut squash sauce meets pasta, kale and mushrooms in a delicious twist on the classic lasagna. Full of fall flavor and only 10 ingredients required!

Ingredients

BUTTERNUT PUMPKIN -SAUCE

  • 1 small Butternut Squash (1 small squash makes about 2 cups or 480g puree )
  • 10-12 cloves Garlic, peeled and left whole
  • 1 ¼ cup raw cashews
  • 3 tablespoon Lemon Juice
  • 1/2 cc Sea Salt (and more to taste)
  • 1 tablespoon Nutritional yeast (optional)
  • 1 ½ cups water (more if needed for mixing)

NOODLES

  • 10 ounces dry lasagna noodles (gluten free as needed // we used Tikyada)
  • 1 soup Salt (for salting pasta water)
  • 1/2 cc olive oil

FILLING

  • 1 ½ EL Olive Oil
  • 1 large Onion, diced (1 onion makes ~3 cups chopped)< /li>
  • 6 cups roughly chopped cremini mushrooms
  • 8 cups finely chopped kale (1 pack makes about 8 cups)< / span>
  • 1/2 each cc < span class="wprm-recipe-ingredient-name">Sea salt and black pepper
  • 1 cc dried thyme (optional)

FOR SERVINGoptional

Instructions

  • Preheat oven to 450°F and line a baking sheet with parchment paper. Cut your squash in half lengthwise and scoop out the seeds, but leave the skin on. Rub the flesh of the squash with some oil. Place the garlic cloves on the prepared baking sheet and top them, pumpkin-cut side down (the hollowed-out pumpkin should cover the garlic to prevent burning). Bake for 30 to 40 minutes or until the skin is blistered and golden and a knife stuck into the squash comes out very easily.
  • While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles in salted water according to package directions or al dente. Then drain, set aside and gently toss with a little olive oil to prevent the pasta from sticking together.
  • < span style="display:block ;”>Heat a large rimmed skillet over medium-high heat. Once hot, add the olive oil and onion and sauté 3-4 minutes or until tender, then add the mushrooms and sauté another 5-7 minutes or until lightly golden. Then add the kale, salt, pepper, and thyme (optional) and sauté an additional 5-7 minutes or until tender.
  • Once the squash is soft and cool enough to touch, pour 2 cups (~480g) of roasted squash into a High Speed Blender. Add the roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional) and water and blend until smooth, adding more water and scraping down the sides of the blender if necessary. It should be thick, creamy and scoopable. Taste and adjust as needed, adding more salt for overall flavor, lemon for shine, garlic for a savory flavor, or nutritional yeast for cheese.
  • Reduce oven temperature to 177°C.
  • Place the lasagna in a 9 x 13 (or similar size) glass or ceramic casserole dish. Pour 1/2 cup (120ml) of sauce onto the bottom of the pan and spread evenly. Then add a layer of pasta followed by 1/3 of the filling. Repeat with two more layers of sauce, pasta, and garnish. Then finish with a layer of pasta and the rest of the sauce as the top layer (it should be a thicker layer that completely covers the pasta).
  • Bake the lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and slightly darkened.
  • Carefully remove from the oven and allow to cool for 5-10 minutes before serving. Then slice, serve and enjoy. We recommend garnishing with freshly chopped basil and vegan parmesan cheese. See Notes below for freezing instructions.
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