Roasted Butternut Squash Lasagna

Lasagna is a perfect main dish for any holiday! This lasagna recipe is mouthwatering – your guests will surely ask for the recipe so have it ready.

Plant-based and gluten-free. Made with sweet roasted butternut squash, cheese of choice and a delicious cashew béchamel sauce. Yummy!

INGREDIENTS

For lasagna

• 1 butternut squash
• drizzle olive oil
• pinch sea salt
• 2 tsp. freshly grated nutmeg
• a few fresh thyme springs
• 1 package lasagna noodles (regular or-gluten free)
• cashew béchamel sauce (recipe below)
• 7 ounces mozzarella cheese, sliced (you can sub for vegan cheese)

For cashew béchamel sauce

• ½ cup raw cashews
• 3 cups almond milk, divided (made with the NutraMilk)
• 4 tbsp. butter (vegan or dairy butter)
• 4 tbsp. gluten free all purpose flour
• 2 tsp. freshly grated nutmeg
• 1 tsp. sea salt

INSTRUCTIONS

• Prepare almond milk and cashew bechamel sauce:
• In the Nutramilk, process cashews until crumbly. Add 1 cup milk while processing, until a smooth cashew cream forms - this will be much thinner than traditional cashew cream.

• In saucepan over medium heat, melt butter. Whisk in flour, stirring until smooth. Cook over medium heat until mixture begins to darken in color - a light tan. Continue to stir while adding almond milk. Mixture will thicken. Whisk in remaining two cups milk, and the salt and nutmeg, remove from heat. Set aside.
• Peel, remove seeds/innards, and cut butternut squash into cubes. Arrange in single layer on (parchment) baking sheet, drizzle with olive oil, sprinkle with sea salt and nutmeg. Arrange sage leaves on same sheet, brush with olive oil. Roast in 300 degree oven - 5 minutes for thyme leaves, 30-35 minutes for squash. Remove from oven and cool.
• Transfer cooled squash cubes to the NutraMilk and purée until smooth.

• Assemble lasagna layers: Pour a small amount of bechamel in 9 x 11 baking dish. Add noodles. Spread a layer of squash purée, top with cheese, another layer of bechamel, Repeat steps for two more layers.

• Cover with foil (especially important if using no-boil pasta noodles) and bake at 350 for 35-40 minutes. Remove from oven and let stand for 10-15 minutes, to set - you get even slices of lasagna layers this way. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Spa Bettie.