Butternut squash lasagne
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Butternut squash lasagne calories by ingredient
Introduction
Butternut squash lasagna with cashew cream. Most of the cook time is passive, other than the boiling of the noodles Butternut squash lasagna with cashew cream. Most of the cook time is passive, other than the boiling of the noodlesNumber of Servings: 8
Ingredients
-
1 butternut squash
1/2 bag frozen spinach
1 pack of lasagna noodles - I used 8 of Bionaturae Organic Durum Semolina Lasagne
4+ cloves of garlic
2 onions
1 cup raw cashews
Tips
Most of the cooktime is passive, but the butternut squash does need to be roasted and cooled in advance.
Directions
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.
Member Ratings For This Recipe
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