Description
Layers of tender butternut squash, earthy mushrooms, and creamy cashew cheese make this vegetarian lasagna irresistible. Perfect for a cozy weeknight dinner or special occasion.
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion
- 1/2 tsp salt
- 4 cloves garlic
- 1 tsp thyme
- 2 lbs (800 g) mushrooms
- 1/2 cup (118 ml) vegetable stock
- 1 lbs (400 g) spinach
- 10-12 butternut squash sheets
Instructions
- Preheat oven to 350°F (175°C).
- Combine drained cashews, almond milk, garlic, salt, and nutritional yeast in a high-speed blender. Blend until smooth and set aside.
- In a pan over medium heat, add oil, onions, and garlic. Sprinkle with salt and cook for 5 minutes until onions soften. Add mushrooms and vegetable stock; cook for 10 minutes until liquid evaporates and mushrooms are tender. Stir in spinach and cook until wilted.
- In a 9×5 inch baking dish, layer mushroom mixture, butternut squash sheets, and cashew cream three times, finishing with cashew cream on top.
- Bake for 45-50 minutes at 350°F (175°C) until golden brown and butternut squash is tender. Loosely cover with foil if browning too quickly. Sprinkle with fresh parsley before serving.
Notes
- For optimal flavor, roast the butternut squash sheets at 400°F (200°C) for 20 minutes before layering to enhance sweetness.
- If you don’t have nutritional yeast, you can substitute 2 tablespoons of grated parmesan cheese for a sharper, more savory cashew cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 10