Butternut Squash, Purple Sweet Potato + Kale Pesto Lasagne - Laura's Vegan Table

Ingredients

• 1 medium-large butternut squash
• 1 large purple sweet potato
• 2 1/2 tsp olive oil (optional)
• salt and pepper (optional)
• 4 cups ripped up kale, stems removed
• ½ of a 15 oz can of chick peas, drained
• 1-2 cloves garlic
• 2 tsp nutritional yeast
• 1/3 cup+ olive oil
• juice of ½ of a lemon
• dash of salt
• dash of pepper
• 2 cups cashews, soaked in water for about 2 hours & drained
• 1/2 cup water
• 1/2 tsp garlic powder
• 1 tsp salt
• Juice of 1 lemon
• 1 tsp nutritional yeast
• 2 cups blanched almond flour
• 1 cup unsweetened oat milk
• 1/3 cup nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt