Roasted Butternut Squash and Caramelized Onion Lasagna with Cashew Cream Sauce

Happy Thanksgiving!  So many things to be grateful for, and one of the things I am most thankful for is a lifestyle that allows me to eat such delicious food while maintaining my health!  This lasagna is slightly sweet from the squash and the cashew cream sauce is an amazing stand-in for the ricotta you’d find in a traditional lasagna.  A scrumptious dish that was loved by husband and both little kids!  I sliced this lasagna when it was still pretty hot, hence the messy pile in the picture, but considering how delicious it was and how hungry we were, it’s a small miracle that I managed to snap a picture!  This recipe is slightly modified from The Vegan Foodie.

Roasted Butternut Squash and Caramelized Onion Lasagna with Cashew Cream Sauce

 

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Author: Super Veggie Mom

Recipe type: Pasta

Ingredients

• 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

Instructions

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!

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