Vegan Butternut Squash Lasagna

Instructions

1. 1

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

2. 2

   Peel and dice the butternut squash into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25-30 minutes or until tender.

3. 3

   While the squash is roasting, soak the raw cashews in hot water for 20 minutes to soften.

4. 4

   In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and chopped sage, sautéing until fragrant.

5. 5

   Drain the cashews and blend them with the sautéed garlic and sage, nutritional yeast, vegetable broth, salt, and pepper until smooth to create a cashew cream sauce.

6. 6

   Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.

7. 7

   In the same skillet, wilt the spinach with a pinch of salt and set aside.

8. 8

   To assemble the lasagna, spread a thin layer of cashew cream sauce on the bottom of a baking dish.

9. 9

   Place a layer of lasagna noodles over the sauce, then spread a layer of roasted butternut squash, wilted spinach, and a drizzle of cashew cream sauce. Sprinkle with vegan cheese shreds.

10. 10

    Repeat the layering process until all ingredients are used, finishing with a layer of noodles, cashew cream sauce, and a generous amount of vegan cheese shreds on top.

11. 11

    Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until the top is golden and bubbly.

12. 12

    Let the lasagna cool for 10 minutes before slicing and serving.