Ingredients:
BUTTERNUT SQUASH SAUCE
1 small butternut squash
10 to 12 cloves garlic, peeled and left whole
1 1/4 cup raw cashews
3 tbsp lemon juice
1/2 tsp sea salt (plus more to taste)
1 tbsp nutritional yeast
1 1/2 cups water (plus more as needed to blend)
NOODLES
10 ounces dry lasagna noodles (gluten-free if preferred)
1 tbsp salt (for salting pasta water)
1/2 tsp olive oil
FILLING
1 1/2 tbsp olive oil
1 large onion, diced
1 can lentils, rinsed and drained
8 cups finely chopped kale
1/2 tsp each sea salt and black pepper
1 tsp dried thyme
INSTRUCTIONS
Preheat oven to 425⁰ F and line a baking sheet with parchment paper. Slice the squash in half lengthwise and remove the seeds, leaving the skin on. Rub a small amount of oil over the open side of the squash. Place garlic cloves on the prepared baking sheet and cover with squash cut side down (so the garlic so doesn’t burn). Bake for 30 to 40 minutes, or until the skin is blistered and golden brown and a knife pierces the squash very easily. While the squash is cooking, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions or until al dente. Then drain, set aside, and gently toss with a little olive oil to prevent the noodles from sticking together. Heat a large pan or skillet over medium heat. Once hot, add the olive oil and onion and sauté for 3 to 4 minutes or until softened. Then add lentils, kale, salt, pepper, and thyme and sauté for another 5 to 7 minutes or until tender. Once the squash has cooled enough to handle, scoop 2 cups roasted squash into a high-speed blender. Add roasted garlic cloves, cashews, lemon juice, salt, nutritional yeast, and water. Blend until smooth, adding more water and scraping the sides of the blender as needed. Sauce should be thick and creamy. Taste and adjust, adding more salt, lemon, garlic, or nutritional yeast as needed. Reduce oven temperature to 350⁰ F. Assemble the lasagna in a 9 x 13 (or similar size) glass or ceramic baking dish. Layer 1/2 cup sauce on the bottom of the pan and spread it evenly. Then add a layer of noodles followed by 1/3 of the filling. Repeat with two more layers of sauce, noodles, and filling. Finish with a layer of noodles and the remaining sauce as the top layer (it should be a thicker layer fully coating the noodles). Bake lasagna at 350⁰ F for 30 minutes or until the top layer is slightly dry and a little darker in color. Carefully remove from the oven and let cool 5 to 10 minutes then slice and serve.