Butternut squash lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 butternut squash1/2 bag frozen spinach1 pack of lasagna noodles - I used 8 of Bionaturae Organic Durum Semolina Lasagne4+ cloves of garlic2 onions1 cup raw cashews
1. Roast whole butternut squash for an hour the night before (so it has time to cool)
2. Soak ~ 1 cup of cashews in 2 cups of water.
3. Slice and carmelize 2 onions
4. Once onions have cartelized (about 50 minutes), add 1/2 bag of frozen spinach.
5. Boil water and cook the lasagna noodles. (mine were finishing as I was layering since I could only cook one at a time)
6. Puree 4 cloves of garlic in the cashew water mixture for cashew cream. (I like my immersion blender for this in the 2 cup measuring cup it came with)
7. Slice butternut squash in half, remove seeds.
8. Lightly oil 9x13 casserole/pyrex dish.
9. Layer noodles, 1/2 the butternut squash smashed up, 1/2 the spinach onion mixture, 1/3 of the cashew cream, noodles, the rest of the butternut squash, the rest of the spinach onion, another layer of noodles and the rest of the cashew cream.
10. Cover the pan (I used foil but a lid would be okay too) and bake at 375 for 40 minutes.
Serving Size: Makes 8 generous pieces
Number of Servings: 8
Recipe submitted by SparkPeople user MARYSIA86.
2. Soak ~ 1 cup of cashews in 2 cups of water.
3. Slice and carmelize 2 onions
4. Once onions have cartelized (about 50 minutes), add 1/2 bag of frozen spinach.
5. Boil water and cook the lasagna noodles. (mine were finishing as I was layering since I could only cook one at a time)
6. Puree 4 cloves of garlic in the cashew water mixture for cashew cream. (I like my immersion blender for this in the 2 cup measuring cup it came with)
7. Slice butternut squash in half, remove seeds.
8. Lightly oil 9x13 casserole/pyrex dish.
9. Layer noodles, 1/2 the butternut squash smashed up, 1/2 the spinach onion mixture, 1/3 of the cashew cream, noodles, the rest of the butternut squash, the rest of the spinach onion, another layer of noodles and the rest of the cashew cream.
10. Cover the pan (I used foil but a lid would be okay too) and bake at 375 for 40 minutes.
Serving Size: Makes 8 generous pieces
Number of Servings: 8
Recipe submitted by SparkPeople user MARYSIA86.
Nutritional Info Amount Per Serving
- Calories: 342.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 16.1 mg
- Total Carbs: 62.1 g
- Dietary Fiber: 5.7 g
- Protein: 9.1 g
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