A fantastic alternative to classic lasagna which uses butternut squash in replacement for noodle lasagna. This fantastic butternut squash lasagna is made with a super tasty kale pesto and a creamy and flavorful cashew cheese. It's super easy to make, much more healthier than classic lasagna and super delicious!
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Make the cashew cheese first, submerge 2 cups of cashews in water and let sit for at least 2 hours to soften up. Drain cashews and add all cheese ingredients to a blender, mix until smooth and set aside.
Make the pesto next, mix all ingredients in a food processor, add more olive oil as necessary (I add maybe 1-2 tsp more). Set aside.
Pre-heat the oven to 450f/230c degrees and line a baking sheet with parchment paper. Peel a butternut squash, and cut the bulb off and set aside. Half the top part and then cut into (approx. 1/4 inch/0.6cm thick) half-moon shaped slices. You should have enough for about 3 layers of the lasagna using an 8 inch/20cm dish.
Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.
Let squash cool for 10 minutes until you can handle the slices, reduce the heat to 350f/180c degrees.
Lightly grease a glass dish or casserole dish and start by arranging the squash slices slightly overlapping. Next, add dollops of pesto all around, then the same for the cashew cheese. Add your 2nd layer and continue until you’re done, you may have a little pesto or cheese leftover depending on how much you use.
Bake lasagna for approx. 25-30 minutes and serve!
By VeggieSouls
