Vegan Lasagna with Butternut Squash

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to the package instructions. Drain and set aside.

3. 3

   In a large skillet, sauté the kale, bell peppers, and eggplant until tender, about 5-7 minutes.

4. 4

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

5. 5

   Place a layer of lasagna noodles over the sauce.

6. 6

   Spread a layer of butternut squash puree over the noodles.

7. 7

   Add a layer of the sautéed vegetables over the butternut squash puree.

8. 8

   Sprinkle a layer of vegan parmesan over the vegetables.

9. 9

   Repeat the layers (marinara sauce, noodles, butternut squash puree, vegetables, vegan parmesan) until all ingredients are used, ending with a layer of marinara sauce and a final sprinkle of vegan parmesan on top.

10. 10

    Cover the baking dish with aluminum foil and bake for 25 minutes.

11. 11

    Remove the foil and bake for an additional 10-15 minutes, until the top is golden and bubbly.

12. 12

    Let the lasagna cool for 10 minutes before serving. Enjoy your Vegan Lasagna with Butternut Squash!