Butternut Squash Cashew Cheese Lasagna

This is one of my favorite kitchen experiments thus far. Combining a variety of recipes and providing a few tweaks of my own I came up with this yummy little number. It is gluten free and dairy free and can be made vegan as well. My initial experiment used chicken stock, but I am quite sure it will taste just as delicious with vegetable broth instead. I also made a large amount so I could freeze some, so you might choose to cut the ingredient amounts in half.

Notes:

– You need to alot time to prepare soaked cashews. I have made it without soaking the cashews and it still tastes good, but it is better if you make the time to soak them.

– If you don’t care about having the layered look, just combine the milk sauce, cashew cheese, and butternut puree and layer it in equal amounts between noodles.

Ingredients:

  • 6 and a half cups skin on butternut squash, cubed, or approximately 1 medium squash.
  • ½  cup chicken stock or vegetable broth
  • salt and pepper to taste
  • 4 Tablespoons coconut oil
  • 1/3 cups non-gluten flour (I used brown rice flour w/ a touch of xanthan gum)
  • 4 cups plain almond milk or chicken stock
  • 1 pinch nutmeg
  • 2 packages brown rice lasagna noodles cooked according to package instructions and drained
  • 5 cups cashews soaked for 6-8 hours
  • 2 cups water
  • 3 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon dried onion powder
  • 1 and a half teaspoon dried Italian seasoning

Directions:

Preheat oven to 375 F.

In a large covered pot, cook squash and ½ cup chicken stock or vegetable broth over medium heat until squash is fork tender (15-20 minutes). Mash with a fork or puree squash in a food processor. Season with salt and pepper to taste and set aside. In a medium sauce pan, melt coconut oil over medium heat. Whisk in flour and cook about one minute until bubbling. Slowly whisk in 4 cups milk or stock and continue cooking 5-7 minutes whisking frequently until thickened. Season with salt, pepper, and a pinch of nutmeg. Set aside.

To make cashew cheese filling combine cashews, water, lemon juice, garlic, onion powder and Italian seasoning in a food processor and blend until smooth, adding extra water if needed.

Coat the bottom of baking pans (two 13×9) with 6 Tablespoons of flour/oil/milk sauce each, or as much as needed to coat bottom. Then layer 1/6 of lasagna noodles, 1/4 of squash puree, and 1/6 of cashew cheese in each pan. Top with 1/4 of milk sauce, then repeat layering in each pan. Finish topping lasagna with remaining 1/6 of noodles, 1/6 of cashew cheese, and remaining 1/4 of milk sauce. Bake covered at 375 for 40 minutes. Remove foil and bake 15 more minutes. Let lasagna cool slightly then cut and serve.

Servings: 12

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