Roasted Butternut Squash and Caramelized Onion Lasagna with Cashew Cream Sauce
Recipe type: Pasta
  • 2 large butternut squash
  • 1 pound of Lasagna Sheets (the kind you boil before baking)
  • 1 teaspoon ground sage
  • 1 diced yellow onion
  • 1-2 tbsp maple syrup
  • A couple of tablespoons of olive oil to cook onions
  • salt and pepper to taste
  • Cashew cream sauce:
  • 5 cups soy milk
  • 9 oz raw cashews (not roasted nor salted)
  • ½ teaspoon maple syrup
  • 2 cloves of garlic minced
  • A pinch of nutmeg
  • salt and pepper to taste
  1. Preheat oven to 425 degrees.
  2. Peel and cube the squash. Spray with cooking spray, then season with salt and pepper and roast for about 30 min until slightly caramelized.
  3. While the squash is roasting, prepare the caramelized onions; heat up a pan with oil to medium heat. Add the diced onions and cook until caramelized.
  4. Cook lasagna noodles according to the package.
  5. For the cashew cream sauce, add the soy milk and cashews to a blender and blend on high until smooth, then add the maple syrup .
  6. Heat up a small saucepan with oil. Add the garlic and saute for 1 minute. Add the cashew cream and cook for about 3-5 minutes until thickened. I had a difficult time getting ours to thicken, so we added cornstarch, which worked nicely.
  7. When the squash is ready, mash it with a potato masher or, as I did, use a food processor and blend it in a couple batches. Add the caramelized onions, sage, and maple syrup. Season with salt and pepper.
  8. The lasagna noddles should be done by now. Drain them and coat with some oil to prevent sticking.
  9. Preheat the oven to 350.
  10. Grease a 9 by 13 baking dish. Add about half a cup of the cashew cream sauce at the bottom of the baking dish. Then layer it with 3-4 sheets of lasagna noddles. Spoon some of the squash mixture over the lasagna sheets. Then drizzle it with some of the cashew cream sauce. Repeat 3 more times. Top off the lasagna with the remaining cashew cream sauce.
  11. Bake for 30 minutes covered with foil and an additional 5-7 minutes uncovered.
  12. Let it rest for about 10 minutes so it cuts well, and enjoy!
Recipe by Super Veggie Mom at

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