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.
- 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
- Preheat oven to 425 degrees.
- Peel and cube the squash. Spray with cooking spray, then season with salt and pepper and roast for about 30 min until slightly caramelized.
- 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.
- Cook lasagna noodles according to the package.
- 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 .
- 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.
- 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.
- The lasagna noddles should be done by now. Drain them and coat with some oil to prevent sticking.
- Preheat the oven to 350.
- 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.
- Bake for 30 minutes covered with foil and an additional 5-7 minutes uncovered.
- Let it rest for about 10 minutes so it cuts well, and enjoy!
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