Butternut Squash and Kale Lasagna

Butternut squash and kale seem to be two ingredients I constantly have in stock during the transition seasons, which is okay because we like eating both. Lasagna also tends to be my go-to recipe when friends have new babies or other life events that keep them from having time to cook or worry about food. It’s traditional and can be frozen and used later, which is always a bonus. As with most traditions, I like finding ways to bring a twist, which includes traditional recipes like lasagna. Creating a twist on lasagna was one of the first times I used butternut squash in a dish instead of as a side dish. This is a new version of the old twisted recipe I use to make and I’m a big fan! (Is it okay to be a fan of your own recipe?) Make sure to read through the recipe and notes as there are substitutions and steps, like soaking cashews, that are good to know about before getting started.

Dairy-Free Ricotta Cheese

• 2 cups soaked cashews

• 2 (14 oz) cans chickpeas
  (or garbanzo beans)

• 3 tbsp lemon juice

• 1 ½ tsp garlic

• 1 tsp salt

• 1/4 tsp pepper

• 1/3 cup nutritional yeast

• 2/3-1 cup water

This recipe’s options include:

• Dairy-free

• Gluten-free

• Vegan

• Sugar free

Ingredients

• 2 small or 1 large butternut squash

• 1 cup soaked cashews

• 1 bunch of kale

• 1 medium onion

• 7-10 medium mushrooms

• 1 pound ground Italian sausage (optional)

• Ricotta cheese (see recipe for dairy-free option)

• Mozzarella cheese (dairy or dairy-free)

• Parmesan (optional dairy or dairy-free)

• 3 tbsp olive oil

• 1 tsp nutmeg

• 1 tsp cinnamon

• 1 tbsp garlic

• 2 tsp basil

• 1 tsp salt

• 1 tsp pepper

• 1/3 cup nutritional yeast

• 1 package lasagna noodles (use ready-to-bake, vegan, or gluten-free for options)

Directions

*If making this with dairy-free ricotta cheese, soak the cashews the night before.

step 1

Peel and cube the squash. Toss with nutmeg, cinnamon, and 1 tbsp of the olive oil. Place on a lightly oiled cooking pan and bake at 425˚ for 20-25 minutes (or until soft but not brown).

step 2

While the squash is cooking, finely chop the onions and mushrooms and saute in the remaining olive oil with the garlic, basil, salt, and pepper. Set aside and let cool.

step 3

Cook the Italian sausage (or ground meat or meat alternative option of your choice). Set aside and let cool.

step 4

Finely chop the kale and set aside.

step 5

When squash is done cooking, set aside and let cool to warm. Once cooled, blend the squash and 1 cup of soaked cashews. Add water as needed but don’t let it get thin or soupy. The consistency should be in between hummus and nutbutter. Once blended, set aside.

step 6

Soak or cook the noodles according to the package’s instructions. I like to soak my noodles in hot to simmering water so they soften but still have some structure to them. This is helpful for handling once layering.

step 7

Lightly oil a 13x9 inch (or size of your choice) baking dish and lay noodles length-wise. Spread about 1/4 inch of ricotta cheese over the noodles and then layer sausage (or meat of choice or alternative) and parmesan.

step 8

Add another layer of noodles and spread the butternut squash mixture and then layer with mushroom and onion mixture and kale.

step 9

Repeat these layers until ingredients are gone, sprinkling mozzarella cheese throughout. Save enough ricotta cheese to spread over the final layer of noodles and generously sprinkle the nutritional yeast and parmesan cheese.

step 10

Bake at 375˚ for 35-40 minutes or until heated all the way through and top has melted and browned. Let cool slightly before serving.

Dairy-Free Ricotta Cheese

step 1

Soak cashews overnight (I put them in a bowl, fill with water, and cover) or boil for 20 minutes. Overnight soaking seems to create a better flavor but either method will work.

step 2

Drain cashews and drain and rinse chickpeas (also known as garbanzo beans). Add these ingredients, plus lemon juice, garlic, salt, and 1/3 cup of water to blender.

step 3

Add nutritional yeast and remaining water (as needed) until the texture is smooth, light and fluffy. Consistency should be similar to ricotta cheese or whipped frosting. Set aside and let cool (may be warm from blending). Refrigerate if not using right away.

Notes

Feel free to play around with the layers of the lasagna and make it your own! The only thing I recommend is to alternate the ricotta and butternut squash spreads as it helps hold the noodles in place and gives the other ingredients something to stick to. I like the crunch and flavor of kale, but spinach or other hardy greens could be substituted. Try adding cottage cheese as one of your layered ingredients for a twist!