Vegetarian

Butternut squash lasagne takes 120 minutes to prepare.

Butternut squash lasagne takes 40 minutes to cook.

Butternut squash lasagne makes 8 servings.

The ingredients for Butternut squash lasagne are:

1 butternut squash

1/2 bag frozen spinach

1 pack of lasagna noodles - I used 8 of Bionaturae Organic Durum Semolina Lasagne

4+ cloves of garlic

2 onions

1 cup raw cashews

Here is how you make Butternut squash lasagne:

1. Roast whole butternut squash for an hour the night before (so it has time to cool)2. Soak ~ 1 cup of cashews in 2 cups of water. 3. Slice and carmelize 2 onions4. Once onions have cartelized (about 50 minutes), add 1/2 bag of frozen spinach.5. Boil water and cook the lasagna noodles. (mine were finishing as I was layering since I could only cook one at a time) 6. Puree 4 cloves of garlic in the cashew water mixture for cashew cream. (I like my immersion blender for this in the 2 cup measuring cup it came with)7. Slice butternut squash in half, remove seeds.8. Lightly oil 9x13 casserole/pyrex dish. 9. Layer noodles, 1/2 the butternut squash smashed up, 1/2 the spinach onion mixture, 1/3 of the cashew cream, noodles, the rest of the butternut squash, the rest of the spinach onion, another layer of noodles and the rest of the cashew cream. 10. Cover the pan (I used foil but a lid would be okay too) and bake at 375 for 40 minutes. Serving Size: Makes 8 generous piecesNumber of Servings: 8Recipe submitted by SparkPeople user MARYSIA86.

The nutritional information for Butternut squash lasagne is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 342.5

• Total Fat: 7.2 g
• Cholesterol: 0.0 mg
• Sodium: 16.1 mg
• Total Carbs: 62.1 g
• Dietary Fiber: 5.7 g
• Protein: 9.1 g