Provide a plant-centric meal for dinner tonight with our Butternut Squash Vegetable Lasagna. Adding more plant foods to your daily diet is a great way to increase your overall health while still including high flavor profiles into your dishes, and this recipe is certainly no exception. We have substituted butternut squash for the traditional carbohydrate rich lasagna noodles, and have included our vegan Cashew Ricotta Cheese as well. With flavor combinations such as these, even omnivores are sure to fall in love!
Not only is this recipe bursting with flavor, but we have also added portobello mushrooms as a nutrition booster, which means that it helps reduce the caloric and fat content while providing essential nutrients at the same time. A one cup serving of portobello mushrooms provides 40 calories, 3 grams of fiber, 5 grams of protein, and 0 milligrams of cholesterol. These mushrooms are also rich in vitamins and minerals such as riboflavin, niacin, pantothenic acid, phosphorus, potassium, copper, and selenium. Studies have even shown that niacin may help with cardiovascular disease, as it may protect the arteries and prevent hyperlipemia (excess buildup of fat in the arteries) (1), so it’s important to make sure that this vitamin is consumed on a regular basis, which is why portobello mushrooms are a great option for using in different recipes. For more cooking inspiration, try out our Grilled Portobello Mushrooms, and learn more about this tasty fungus here.
Enjoy this savory, all-natural lasagna–it’s one of our favorites!
In a medium saucepan, boil cashews in water for 20 minutes until soft. Rinse them with cold water or soak them overnight.
In a food processor, add water, olive oil, lemon juice, nutritional yeast, salt and garlic, and process until smooth. Set aside.
Preheat oven to 375° F, and line two baking sheets with parchment paper.
In a small bowl, add cauliflower, 2 teaspoons olive oil, salt and garlic powder. Mix well, and spread the coated florets in an even layer on the baking sheet. Roast for 15 minutes per side. When done, remove from oven and set aside.
Brush the cap and the bottom of the mushroom with remaining olive oil and place them on the second baking sheet. Roast them for 10 minutes on each side. Cool for a few minutes then slice in strips with a pairing knife. Set aside.
In a 9 x 13 casserole dish, evenly spread 3/4 cup of marinara sauce, then layer the butternut squash on top. Layer 1 cup of the cashew ricotta cheese, roasted cauliflower, and portobello mushrooms over the butternut squash, and spread 1 cup of sauce over top. Repeat by layering the butternut squash, cashew ricotta cheese, and marinara sauce until the ingredients are gone.
Cover with foil and bake for 20 minutes. If desired, sprinkle mozzarella or Parmesan cheese after 15 minutes, and cook until cheese is melted. Serve warm.