Ingredients

The following ingredients have 4 Servings
  • 12 lasagna noodles  (, gluten-free if needed)
  • 1 1/2 pounds butternut squash (, chopped into cubes (a little over 2 cups chopped))
  • drizzle of your favorite oil for roasting (, or veggie broth if not using oil)
  • 1 cup raw cashews  ((see note))
  • 2 cups water
  • 2 cloves garlic
  • 1 tablespoon apple cider vinegar
  • ½-1 teaspoon sea salt (, taste and add more if needed)
  • ½ cup sundried tomatoes (, not in oil)
  • 1 cup raw cashews  ((see note))
  • 1 cup water
  • 1/2 teaspoon sea salt (, optional (may not need depending on the sundried tomatoes you use))
  • 1 cup chopped mushrooms
  • 2 cups chopped fresh spinach
  • ½ cup chopped shallots
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons chopped fresh sage
  • 1 teaspoon fresh chopped garlic
  • 1/2 teaspoon sea salt
  • drizzle of your favorite oil for sautéing (, or veggie broth if not using oil)
  • Grateable Vegan Parmesan (, use as much or as little as you want)
  • Fresh basil (, sliced)

Instruction

  • Preheat oven to 450°F/ 230°C.
  • Make sure to deseed the butternut squash when chopping it. You will be blending it so size doesn’t matter too much. However make them uniform to help even cooking.
  • Brush with oil or broth and bake on a parchment lined baking sheet for 35 minutes, or until soft but not too brown. When done remove from oven and allow to cool.
  • While butternut squash is baking, soak sundried tomatoes in some warm water to soften them a bit.
  • Cook shallots, sage, rosemary and garlic in a pan over medium heat with drizzle of oil or broth until soft. About 2-3 minutes.
  • Add mushrooms and salt and cook until most of the released liquid evaporates, about 5 minutes, then mix in spinach.
  • Remove from heat and set aside to cool.
  • Put all ingredients for the ricotta into the food processor or blender. Pulse until you achieve a chunky ricotta like consistency. You do not want this silky smooth. Use a blender for less clean up but be aware that the mixture won't move around as well in a blender and it will be harder to get the right consistency. You will need to stop and mix more often that if you're using a food processor.
  • Add the ricotta to the veggie mixture and mix until combined. Set aside.
  • Once butternut squash is cooled, add it to a blender along with the rest of the ingredients. Blend until you achieve a silky smooth consistency.
  • Cook lasagna noodles. Make sure to only cook them half the time than the directions say on the box since you will be baking them, this will avoid mushy noodles. To prevent sticking, leave them in some cool water.
  • Pour about 2 cups butternut squash sauce on the bottom of a 9x12 baking dish. Enough to coat it well.