Dinner for 6

Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 small butternut squash; 11 cloves garlic; 1 1/4 cup raw cashews; 3 tbsp lemon juice; 1/2 tsp sea salt (optional); 1 tbsp nutritional yeast (optional); 1 1/2 cups water (optional); 10 oz dry lasagna noodles; 1 tbsp salt; 1/2 tsp olive oil; 1 1/2 tbsp olive oil; 1 large onion; 6 cups roughly chopped cremini mushrooms; 8 cups finely chopped kale; 1/2 tsp each sea salt and black pepper; 1 tsp dried thyme (optional); freshly chopped basil; vegan parmesan cheese

Roasted squash and garlic make a creamy sauce layered with noodles, mushrooms, kale, and cashews before baking.

$3.47per serving $$

90 minstart to table

6servings

Italian Vegetarian Kid-friendly Family Dinners Cold-weather comfort Fall

Ingredients

1 small butternut squash
11 cloves garlic
1 1/4 cup raw cashews
3 tbsp lemon juice
1/2 tsp sea salt (optional)
1 tbsp nutritional yeast (optional)
1 1/2 cups water (optional)
10 oz dry lasagna noodles
1 tbsp salt
1/2 tsp olive oil
1 1/2 tbsp olive oil
1 large onion
6 cups roughly chopped cremini mushrooms
8 cups finely chopped kale
1/2 tsp each sea salt and black pepper
1 tsp dried thyme (optional)
freshly chopped basil
vegan parmesan cheese

Steps

Heat the oven to 425 F, peel and cube the squash, and roast it with six garlic cloves and 1 tablespoon olive oil for 25 minutes.
Blend the roasted squash and garlic with the cashews, lemon juice, water, sea salt, and nutritional yeast until smooth.
Boil the lasagna noodles in salted water for 9 minutes, then drain them.
Cook the onion, mushrooms, remaining garlic, kale, thyme, salt, and pepper in a large skillet with 1 tablespoon olive oil for 12 minutes.
Spread sauce in a 9-by-13-inch baking dish, then layer noodles, vegetables, and sauce until used.
Cover with vegan parmesan and basil, then bake at 375 F for 30 minutes.