WHITE LASAGNA WITH ROASTED BUTTERNUT SQUASH & SPINACH
SERVES 4 TO 6 PORTIONS
FOR THE ROASTED BUTTERNUT SQUASH
340g (12oz) cubed butternut squash
2 tbsp. olive oil
Sea salt
FOR THE SPINACH
1 tbsp. olive oil
142g (5oz) baby spinach
FOR THE ALFREDO SAUCE
1 tbsp. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 1/2 cups raw cashews or blanched almonds*
3 cups water
1 tbsp. lemon juice
2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 lb. (16oz / 454g) no-boil lasagna noodles
Vegan Ricotta
*If you are not using a high-powered blender, such as a Vitamix, soak cashews or almonds overnight or boil for 10 minutes and drain. This will soften them and ensure a silky- smooth cream.
NUTRITIONAL VALUES
Calories: 561kcal
Fat: 36.2g (7.2g S.Fat)
Carbs: 49.6g
Protein: 15.7g
Sugar: 5.1g
Sodium: 1198mg
METHOD
FOR THE ROASTED BUTTERNUT SQUASH
Preheat the oven to 200°C/400°F. Toss butternut squash with oil on a large, rimmed baking sheet. Roast for 30 minutes, or until fork-tender, seasoning with salt. Remove from the oven and puree until smooth in a food processor. If necessary, add 1–2 tablespoons of water.
FOR THE SPINACH
Heat the oil in a large skillet over medium heat. Cook until the spinach is just wilted.
FOR THE ALFREDO SAUCE
In a medium skillet over medium-high heat, heat the oil. Cook until the onion is soft. Take the pan off the heat. Combine onion, garlic, cashews, water, lemon juice, salt, and pepper in a blender. Set aside after processing on high for 2 minutes or until very smooth.
TO ASSEMBLE AND BAKE THE LASAGNA
Preheat the oven to 190°C/375°F. Lightly grease a 9 x 13-inch pan.
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.
Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.
Cover the bottom of the prepared pan with a thin layer of sauce. Arrange 4 lasagna noodles across the pan, overlapping slightly. Layer half of the ricotta, 4 noodles, sauce, butternut squash, spinach, sauce, 4 noodles, sauce, remaining half of the ricotta, and 4 noodles. Top the lasagna with the remaining sauce, reserving approximately 1 cup for serving. Noodles should be coated evenly.
Cover the baking dish with foil and bake for 50 minutes, or until the noodles are tender. Remove from the oven and set aside for 5 minutes before serving. Add a generous spoonful of heated sauce to each serving.
