Butternut Squash Lasagna
A delicious and healthy twist on traditional lasagna made with butternut squash, vibrant vegetables, and creamy cashew sauce, perfect for various dietary preferences.
Ingredients
For the Lasagna
- 12 ounces Lasagna noodles Use gluten-free if preferred
- 1 medium Butternut squash Fresh for a sweeter taste
- 1 cup Cashews Soaked for a creamier sauce
- 2 cloves Garlic Minced
- 2 cups Kale Chopped
- 8 ounces Mushrooms Sliced
- 1 cup Vegan cheese For topping
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Prepare the butternut squash-cashew sauce by blending cooked butternut squash, soaked cashews, garlic, salt, and pepper until smooth.
- Sauté kale and mushrooms in a pan until tender.
Assembly and Baking
- In a baking dish, layer lasagna noodles, butternut squash sauce, sautéed kale, and mushrooms. Repeat layers until ingredients are used up, finishing with sauce on top.
- Bake for 30-35 minutes until heated through and golden on top.
Serving
- Let cool slightly before serving.
- Serve hot, drizzled with a bit of olive oil, and pair with a fresh salad or garlic bread.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Can be frozen for up to 2-3 months. Experiment with different sauces and vegetables to suit your taste.