Name: Butternut Squash Lasagna
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1 small butternut squash ((1 small squash yields ~2 cups or 480 g purée)); 10 cloves garlic, peeled and left whole; 1.25 cup raw cashews; 3 tbsp lemon juice; 0.5 tsp sea salt ((plus more to taste)); 1 tbsp nutritional yeast ((optional)); 1.5 cups water ((plus more as needed to blend)); 10 ounces dry lasagna noodles ((gluten-free as needed // we used Tinkyada)); 1 tbsp salt ((for salting pasta water)); 0.5 tsp olive oil; 1.5 tbsp olive oil; 1 large onion, diced ((1 onion yields ~3 cups chopped)); 6 cups roughly chopped cremini mushrooms; 8 cups finely chopped kale ((1 bundle yields ~8 cups)); 0.5 tsp sea salt; 0.5 tsp black pepper; 1 tsp dried thyme ((optional)); null null freshly chopped basil; null null vegan parmesan cheese

Instructions

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1

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper. Slice your squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a bit of oil. Place [10-12 cloves garlic] on the prepared baking sheet and top with butternut squash (1 small) cut side down. Bake for 30-40 minutes, or until tender.
2

While the squash is cooking, bring a large pot of salt (1 tbsp) water to a boil. Cook the dry lasagna noodles (10 ounces) according to package instructions. Drain, set aside, and gently toss with olive oil (0.5 tsp) to prevent sticking.
3

Heat olive oil (1.5 tbsp) in a large rimmed skillet over medium heat. Sauté onion (1 large) for 3-4 minutes until softened. Add roughly chopped cremini mushrooms (6 cups) and sauté for another 5-7 minutes until lightly browned. Then add finely chopped kale (8 cups), sea salt (0.5 tsp), black pepper (0.5 tsp), and dried thyme (1 tsp) and sauté for another 5-7 minutes until tender.
4

Once the squash is tender and cool enough to handle, scoop roasted butternut squash (2 cups) into a high-speed blender. Add roasted [garlic], raw cashews (1.25 cup), lemon juice (3 tbsp), sea salt (0.5 tsp), nutritional yeast (1 tbsp), and water (1.5 cups) and blend until smooth. Add more water and scrape down the sides as needed. Taste and adjust seasonings.
5

Reduce oven temperature to 350 F (177 C).
6

Assemble the lasagna in a 9 x 13 (or similar size) baking dish. Add sauce (0.5 cup) to the bottom and spread evenly. Then add a layer of [lasagna noodles] followed by [1/3 of the filling]. Repeat with two more layers of [sauce], [noodles], and [filling]. Finish with a layer of [noodles] and the remaining [sauce] as the top layer.
7

Bake lasagna at 350 F (177 C) for 30 minutes or until the top layer is slightly dry and a little darker in color.
8

Carefully remove from the oven and let cool 5-10 minutes before serving. Slice, serve, and enjoy. Garnish with [freshly chopped basil] and [vegan parmesan cheese].