Butternut Squash Kale Lasagna 700x1050
Butternut Squash Kale Lasagna 700x1050
Butternut Squash Kale Lasagna 700x1050

Butternut Squash and Kale Lasagna

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October 2, 2018

Recipe by Making Thyme for Health 

Ingredients

FOR THE LASAGNA

2 cups (1-inch) cubed butternut squash

1 tablespoon high heat oil

2 cups raw cashews, soaked

juice of 2 lemons (1/3 cup)

2 garlic cloves

1 teaspoon salt + 1/2 teaspoon pepper

2 teaspoons oregano

2 teaspoons basil

2 tablespoons nutritional yeast (optional)

1 small onion, finely chopped

1 bunch kale, stems removed and chopped into bite-size pieces

28 ounces marinara

6 lasagna noodles (sub gluten free)

fresh basil for garnish (optional)

FOR THE PINENUT PARMESAN

3/4 cup toasted pinenuts

1-2 tablespoons nutritional yeast

1/2 teaspoon garlic powder

1/4 teaspoon salt

Directions

1For directions visit Making Thyme for Health

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