Vegan Butternut Squash and Kale Lasagna | Recipe Cart
5.0 (7) Export 16 ingredients for grocery delivery Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat.
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Cooking tools:
- Food processor
- Blender
- Silicone baking mat
- Baking dish
- Skillet
- Pot
- Oven
- Stove
- Baking sheet
- Parchment paper
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Mixing bowl
Ingredients
- 2 cups (1-inch) cubed butternut squash
- 1 tablespoon high heat oil
- 2 cups raw cashews, soaked*
- juice of 2 lemons (1/3 cup)
- 2 garlic cloves
- 1 teaspoon salt + 1/2 teaspoon pepper
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 tablespoons nutritional yeast (optional)
- 1 small onion, finely chopped
- 1 bunch kale, stems removed and chopped into bite-size pieces
- 28 ounces marinara
- 6 lasagna noodles
- fresh basil for garnish (optional)
- 3/4 cup toasted pinenuts
- 1-2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
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