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Vegan Butternut Squash and Kale Lasagna

Author: Sarah Rotavera

Ingredients

For the lasagna

  • 2 cups 1-inch cubed butternut squash
  • 1 tablespoon high heat oil
  • 2 cups raw cashews soaked*
  • juice of 2 lemons 1/3 cup
  • 2 garlic cloves
  • 1 teaspoon salt + 1/2 teaspoon pepper
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 2 tablespoons nutritional yeast optional
  • 1 small onion finely chopped
  • 1 bunch kale stems removed and chopped into bite-size pieces
  • 28 ounces marinara
  • 6 lasagna noodles
  • fresh basil for garnish optional

For the pinenut parmesan

  • 3/4 cup toasted pinenuts
  • 1-2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Arrange the cubed butternut squash on top and toss with high heat oil. Bake in the oven for about 20-30 minutes, or until tender to pierce with a fork. Remove from oven then reduce heat to 350°F.
  • Meanwhile prepare the cashew ricotta by combining the soaked and rinsed cashews with the lemon juice, garlic, nutritional yeast and salt in a high speed blender with 1/4 cup water. Blend until smooth. You will likely have to scrape down the sides in between blending. Add a tablespoon or so of water at a time if needed to help blend. Careful not to add too much water. It should be thick but able to spread.
  • In a skillet over medium heat, warm the olive oil then add the onion and cook for about 3 minutes, until translucent. Add the kale, salt & pepper, and oregano, then cover with a lid and continue to cook until wilted, stirring intermittently. Set aside.
  • Prepare the lasagna noodles as directed then rinse with cold water to keep from sticking together. In a 9x9” baking dish, spread 1/2 cup of the marinara along the bottom.
  • Place 2 of the noodles over the marinara then layer roughly 1/2 cup of the cashew ricotta on top. Arrange 1/2 of the butternut squash on top of the ricotta, layer with another 1/2 cup marinara then top with 2 more lasagna noodles.
  • Spread 1/2 cup of the cashew ricotta on top of the noodles then arrange cooked kale over the top. Add another 1/2 cup marinara then finish with remaining 2 lasagna noodles.
  • Spread the remaining cashew ricotta on the noodles and arrange the remaining butternut squash on top. Finish with remaining marinara then bake in the oven for 20-25 minutes, until heated through.
  • Meanwhile, prepare the pine nut parmesan by combining the toasted pinenuts with nutritional yeast, garlic powder and salt in a food processor or blender. Pulse until a somewhat chunky powder forms.
  • Remove warm lasagna from the oven and allow to cool for at least 5-10 minutes. Sprinkle pinenut parmesan on top of lasagna and garnish with fresh basil. Serve warm and enjoy!