Making Thyme for Health · by Sarah Rotavera
Vegan Butternut Squash and Kale Lasagna
NUTRITION · PER SERVING—
CAL 24%·PRO 28%
CARBS 57G48% OF CAL
14G FIBER29G OTHER14G TOTAL SUGAR
FAT 25G46% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan lasagna layered with roasted butternut squash, kale, creamy cashew ricotta, and marinara sauce. A plant-based take on Italian comfort food.
mainitalianpasta⚙️ food processor🍪 sheet pan🥧 baking dish🍳 skillet🔥 oven🌀 blenderdairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 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)
- 3/4 cup toasted pinenuts
- 1-2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
At a glance
PER SERVING
CAL 24%·PRO 28%
CARBS 57G48% OF CAL
14G FIBER29G OTHER14G TOTAL SUGAR
FAT 25G46% OF CAL
4G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1476mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1126mg
- Calcium
- 160mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1476MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.