Butternut Squash And Kale Lasagne

Yields: 1 Serving Difficulty: Medium

Ingredients

0/13 Ingredients
Adjust Servings
    For The Sauce
  • Pasta
  • Filling

Instructions

0/8 Instructions
  • Preheat oven to 425F, and line a baking sheet with parchment paper.
  • Slice squash in half lengthwise and remove the seeds, but leave the skin on. Rub squash flesh with a little EVOO. Place garlic cloves on the prepared baking sheet and top with squash, cut side down. The scooped-out squash should cover the garlic so it doesn’t burn.
  • Bake for 30-40 minutes, or until the skin is blistered and golden brown and a knife inserted into the squash comes out very easily.
  • Meanwhile, heat a large, rimmed skillet over medium heat. Once hot, add the olive oil and onion and sauté for 3-4 minutes, or until softened, then add the mushrooms and sauté another 5-7 minutes, or until lightly browned. Then add kale, salt, pepper, and thyme (optional) and sauté for another 5-7 minutes, or until tender.
  • Once the squash is tender and cool enough to handle, scoop 2 cups (~480 g) roasted squash into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast (optional), and water and blend until smooth, adding more water and scraping down the sides of the blender as needed. It should be thick and creamy. Taste and adjust as needed, adding more salt, lemon, garlic or nutritional yeast, as needed.
  • Reduce oven temperature to 350F. Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. There's no need to cook Explore Cuisine Organic Green Lentil Lasagne prior to baking — just make sure to generously coat generously with sauce! You'll start with about 1/2 cup of sauce at the bottom of the pan, spreading it evenly. Then add a layer of pasta, followed by 1/3 of the filling. Repeat with two more layers of sauce, pasta and filling. Then finish with a layer of noodles and the remaining sauce as the top layer — it should be thick, fully coating the pasta.
  • Bake lasagna at 350F for 30 minutes, or until the top layer is slightly dry and a little darker in color.
  • Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with freshly chopped basil and vegan parmesan cheese.