From Minimalist Baker
Butternut Squash Lasagna (Vegan, GF Optional)
- Time
- 1 hr 30 min
- Makes
- 6
- Ingredients
- 18
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Ingredients
- 1 small butternut squash ((1 small squash yields ~2 cups or 480 g purée))
- 10-12 cloves garlic, peeled and left whole
- 1 ¼ cup raw cashews
- 3 Tbsp lemon juice
- 1/2 tsp sea salt ((plus more to taste))
- 1 Tbsp nutritional yeast ((optional))
- 1 ½ cups water ((plus more as needed to blend))
- 10 ounces dry lasagna noodles
- 1 Tbsp salt ((for salting pasta water))
- 1/2 tsp olive oil
- 1 ½ 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))
- 1/2 tsp each sea salt and black pepper
- 1 tsp dried thyme ((optional))
- Freshly chopped basil
- Vegan parmesan cheese
Nutrition
- Calories
- 436 kcal
- Fat
- 18 g
- Serving size
- 1 serving
- Fiber
- 8.6 g
- Sugar
- 6.7 g
- Sodium
- 519 mg
- Protein
- 13 g
- Carbohydrate
- 61.9 g
- Saturated fat
- 3 g
- Unsaturated fat
- 13.1 g
As published by Minimalist Baker.
The method
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