Creado con IA
Vegan Butternut Squash Lasagna
Ingredientes
4 Raciones
- Lasagna noodles9 pieces
- Butternut squash1 medium
- Olive oil2 tablespoons
- Garlic3 cloves
- Sage1 tablespoon
- Raw cashews1 cup
- Nutritional yeast1/4 cup
- Vegetable broth2 cups
- Saltto taste
- Pepperto taste
- Spinach4 cups
- Vegan cheese shreds1 cup
Preparación
- 1
Preheat your oven to 375°F (190°C).
- 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
While the squash is roasting, soak the raw cashews in hot water for 20 minutes to soften.
- 4
In a skillet, heat the remaining olive oil over medium heat. Add minced garlic and chopped sage, sautéing until fragrant.
- 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
Cook the lasagna noodles according to package instructions until al dente, then drain and set aside.
- 7
In the same skillet, wilt the spinach with a pinch of salt and set aside.
- 8
To assemble the lasagna, spread a thin layer of cashew cream sauce on the bottom of a baking dish.
- 9
