This lasagna recipe is a creation that came to mind as soon as I figured out how to make a whole food, plant-based version of sausage. I used to love a meaty lasagna and now I had something not only comparable, but sure to taste so good that the meat eaters could be fooled. What’s so lovely about this recipe is the color. The orange butternut squash, layers with a dark orange-red homemade tomato sauce and most lovely, a lavender-colored walnut and cashew cheese.
Tools: Mandolin slicer, Chef’s knife, Spoon, Blender, Glass lasagna dish
- Try to buy everything organic. Here’s why.
- 2 large butternut squash
- 1 1/3 cup raw walnuts, soaked (here’s how and why)
- 1 2/3 cup raw cashews, soaked (here’s how and why)
- 1 1/2 tsp fine ground sea salt
- 1 tbsp + 1 tsp fresh lemon juice
- 2 cloves garlic
- 2 cups water
- Lentil & Quinoa Breakfast Patties* made into crumbles
- Easy Tomato Sauce*
- Fresh black pepper for seasoning
- Fine ground sea salt for seasoning
- *I sometimes make this lasagna with extra ingredients to fatten the layers, so if you’d like to fatten the layers, make two batches of these recipes.
- Let’s get started.
- Preheat the oven to 350°F.
- Prepare Lentil & Quinoa Breakfast Patties and Easy Tomato Sauce and set aside.
- Slice squash in half and remove seeds. Slice your butternut squash into 1/8? thick pieces lengthwise on your mandoline. Or using a sharp chef’s knife, carefully slice the squash lengthwise. Slice off the skin around the edges of your slices. You can also peel the squash before you slice, but the starches and sugars in the squash will more than likely dry out your hands. Set aside.
- Place walnuts, cashews, 1 1/2 tsp sea salt, lemon juice, garlic and water in a blender and mix until thoroughly creamy. Pour into a bowl.
- Spoon some tomato sauce into the bottom of the casserole dish. layer in your squash slices, doing your best to not overlap, but create a tight layer.
- Spoon on a layer of cheese and spread it around the squash. Sprinkle on a layer of lentil and quinoa crumbles.
- Create another layer of squash. Season each squash layer with fresh black pepper and sea salt. Add some tomato sauce.
- Repeat the layering until you reach the top of your casserole dish. Top with cheese and sprinkle with crumbles. You can also add some chopped sage, too.
- Place in the oven and bake uncovered for 40 minutes. Remove from oven and stick a knife down into the lasagna. It should go through easily enough. You want firm, but not uncooked squash.
- When done, remove from oven and allow to cool significantly before serving.
- Store in an airtight glass container in the fridge for up to 7 days. Reheat in the oven, or eat cold—it’s delicious both ways. I like to pack up a slice and take it to work. Since there’s no cheese or meat, it won’t go rancid. You can just eat it room temp.
- Now this lasagna is delicious without the walnut and cashew cheese, and I bet it is pretty tasty layered with chopped kale, too. I have also made it by layering in sweet potato and/or red skin potatoes. Play around and make it yours. You can’t really go wrong.