Butternut squash lasagna

Butternut squash lasagna

Tags

Noods

Cook

Ingredients

  • 1 small butternut squash
  • 10-12 cloves garlic, peeled
  • 1 ¼ cup raw cashews
  • 3 tbsp lemon juice
  • ½ tsp salt
  • 1 tbsp nutritional yeast
  • 1 ½ cups water
  • 10 ounces dry lasagna noodles
  • 1 tbsp salt
  • ½ tsp olive oil
  • 1 ½ tbsp olive oil
  • 2 onions, diced
  • 6 cups chopped cremini mushrooms
  • 8 cups finely chopped kale
  • ½ tsp each salt and black pepper
  • 1 tsp dried thyme
  • Freshly chopped basil

Steps

  1. Preheat oven to 218C and line a baking tray. Slice your squash in half lengthwise and remove the seeds.
  2. Rub squash flesh with oil. Place garlic on the baking sheet and top with squash cut side down.
  3. Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife comes out easily.
  4. Bring a pot of salted water to a boil. Cook the noodles in the salted water according to package instructions.
  5. Drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together.
  6. Heat the wok. Once hot, add the olive oil and onion and sauté until softened.
  7. Add the mushrooms and sauté until lightly browned.
  8. Then add kale, salt, pepper, and thyme (optional) and sauté for another 5-7 minutes or until tender.
  9. Once the squash is cool enough to handle, scoop 2 cups roasted squash into the blender.
  10. Add garlic, cashews, lemon juice, salt, nutritional yeast and water and blend until smooth.
  11. Reduce oven temperature to 177 C.
  12. Add ½ cup sauce to a casserole dish and spread evenly. Then add a layer of noodles followed by ⅓ of the filling. Repeat.
  13. Bake lasagna for 30 minutes or until the top layer is slightly dry and a little darker in colour.