Follow these instructions at home to make this nourishing gluten-free, dairy-free lasagna for dinner. It’s made with half-moon slices of butternut squash rather than noodles, plus a homemade cashew cheese sauce and kale pesto. Recipe is Whole30 and Paleo diet friendly.
2cupscashewssoaked in water for at least 2 hours & drained
1/2cupwater
1/2tspgarlic powder
1tspsalt
Juice of 1 lemon
1tspnutritional yeast
Instructions
Make the cashew cheese first, Drain the water from 2-hr soaked cashews and add all cheese ingredients to a blender, mix until smooth, and set aside.
Make the pesto next, mix all ingredients in a food processor, add more olive oil as necessary (I add maybe 1-2 tsp more). Set aside.
Pre-heat the oven to 450f degrees and line a baking sheet with parchment paper.
Peel the butternut squash, cut the "neck" off from the bulb and discard seeds. We'll mostly use the "neck" pieces but you can add in more squash from the "bulb" as needed Cut the "neck" into (approx. 1/4 inch thick) half-moon-shaped slices. You should have enough for about 3 layers of the lasagna using an 8-inch dish.
Toss the butternut squash slices with 2 tsp olive oil and season with salt and pepper, arrange slices in a single layer on the baking sheet, and roast for 20 minutes until tender.
Let squash cool for 10 minutes until you can handle the slices, reduce the oven heat to 350f degrees.
Assemble: Lightly grease a glass dish or casserole dish and start by arranging the squash slices slightly overlapping. Next, add dollops of pesto all around, then the same for the cashew cheese. Add your 2nd layer and continue until you're done, you may have a little pesto or cheese leftover depending on how much you use.
Bake lasagna for approx. 25-30 minutes and serve! This can be stored in the fridge for up to 5-6 days in an airtight container.