Nourishing Vegan Butternut Squash Lasagna
Ingredients
The sauce
-
¾
cup
raw cashews
-
2
cups
vegetable broth
-
1
medium-large
butternut squash, peeled, seeded, and cut into ¾-inch pieces
-
1 ½
tbsp
extra virgin olive oil
-
¾
tsp
salt
-
1
cup
water
-
¼
tsp
ground nutmeg
The lasagna
-
9-12
pieces
lasagna noodles
-
1
batch
vegan ricotta
-
1
10oz bag
frozen spinach, thawed and water squeezed out
-
1
handful
finely chopped walnuts (optional)
Instructions
- Soak cashews in broth.
- Roast the squash for 25 minutes at 425°F.
- Cook the lasagna noodles according to package directions.
- Make the tofu ricotta while the noodles cook.
- Blend cashews and broth until smooth, then add roasted squash, nutmeg, and salt.
- Spread sauce on the bottom of a baking dish and layer with noodles.
- Add half the ricotta and spinach, then top with more sauce.
- Repeat the layers and finish with a final layer of noodles and sauce.
- Cover and bake for about 30 minutes, then let rest before serving.
Nutrition Facts (estimated)
Servings
9
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
18g
Sodium
600mg
Cholesterol
0mg
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