Butternut Squash Lasagna (Vegan, GF Optional)
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Minimalist Baker · by Minimalist Baker★ 4.9 (165)

Butternut Squash Lasagna (Vegan, GF Optional)

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 31%
CARBS 61G54% OF CAL
7G FIBER8G SUGAR46G OTHER
FAT 19G39% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layered lasagna with creamy butternut squash sauce, mushrooms, and kale. A hearty, fall-inspired vegetarian dish bursting with flavor.

mainitalianpastagluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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
PREP
30M
SODIUM
1392MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.