Hey everyone! Today I got the perfect recipe for the fall, Roasted Butternut Squash and Caramelized Onion Lasagna with a Cashew Cream Sauce. About two weeks I bought some butternut squashes. I really wanted to do something great with them so I turned them into a lasagna! The lasagna was really good although I wish the butternut squash was just a little more sweeter. I wasn’t really getting that sweet butternut squash taste because one of the squashes wasn’t all the way ripe. But still it was really good and the cashew cream sauce was amazing!! I added some Caramelized Onions to the Butternut Squash filling and that made it even more tasty! I think its official Squash and Caramelized onions were meant to be together, they’re the perfect combo. Try this great recipe for this Lasagna!
Butternut Squash and Carmazlized Onion Lasagna
Ingredients:
3 medium-large butternut squashes (I used two but 3 will give you the perfect amount of filling)
1 pound of Lasagna Sheets
1 teaspoon sage or 1 tablespoon fresh sage
Enough oil to coat butternut squash
1 onion thinly sliced
A couple of tablespoons of olive oil to cook onions
Salt and Pepper to taste
For the cashew cream sauce
5 cups soy milk
9 oz cashews
1/2 teaspoon maple syrup
2 cloves of garlic minced
A pinch of nutmeg
Salt and Pepper to taste
Preheat oven to 425. Peel and then Cut up the squash into cubes. Toss with some olive oil. Season with Salt and Pepper and roast for about 30 mins until slightly caramelized.
While the squash is roasting prepare the caramelized onions. Heat up a pan with oil to medium heat. Add the thinly sliced onions to the pan. Cook for about 25 minutes until nice and caramelized.
Now its time to get your salted boiling water started for the lasagna. Once it is boiling add the lasagna and cook according to the package.
For the cashew cream add the soy milk and cashews to a blender. Mix until the cashews are well grinded and everything is nice and smooth. Add the maple syrup now. Heat up a small saucepan with oil. Add the garlic and sautee for 1 minute. Add the cashew cream and cook for about 3-5 minutes until thickened don’t bring it to a really high boil.
The squash should be ready now. Take it out and tranfer the squash to a medium size bowl. Mash the squash with a potato masher. Add the carmalized onions and sage. Season with salt and pepper. I suggest that if your squash is not sweet to your liking add some maple syrup. I should have done this and I will next time.
The lasagna noddles should be done by now. Drain them and coat with some oil to prevent sticking. Preheat the oven to 350.
Grease a 9 by 13 baking dish. Add about half a cup of the cashew cream sauce at the bottom of the baking dish. Then layer it with 4 sheets of lasagna noddles. Spoon some of the squash mixture over the lasagna sheets. Then drizzle it with some of the cashew cream sauce. Repeat 3 more times. Top off the lasagna with the remaining cashew cream sauce.
Bake for 30 minutes covered and then 5-7 minutes uncovered.
It’s important to let it rest for about 10 minutes so it cuts perfectly.
Enjoy!
17 comments
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October 9, 2008 at 9:20 am
Paula
Damn! I’m so impressed with your food and writing and photography.
October 9, 2008 at 11:26 am
evestirs
wow, that looks great!
October 11, 2008 at 2:48 am
sheree
This looks so good. I wonder how the cashew cream would taste on a pizza or meetballs. Sure sounds good!
October 16, 2008 at 5:51 pm
Danielle
Hi, I tried making this recipe but the cashew cream never thickened 😦 Is there any way I can fix this?
October 16, 2008 at 8:21 pm
veganjay
Hey Danielle! I am sorry that your cashew cream did not thickene. Mine wasn’t that thick in the blender but when I heated it became thicker. To make it a little bit more thicker try putting in the flour or cornstarch. Also if you have more cashews you can try adding those in. Did you get to fix the cashew cream? I hope the cashew cream came out good!
October 21, 2008 at 1:47 pm
kris
after seeing this on theppk, i had to try it this weekend- this is a great recipe- thank you for sharing it!
my cashew sauce thickened up a lot once heated – i let it simmer almost to a boil to let the soymilk reduce.
October 21, 2008 at 2:54 pm
veganjay
Kris I am so glad the recipe turned out great!
November 9, 2008 at 9:50 pm
Rosemary Scented-Butternut Squash Risotto and Oatmeal Cookies « The Vegan Foodie
[…] winter squash! I already made something with butternut squash for Vegan MoFo. I made the Butternut Squash Lasagna with Cashew Cream. When we went to the supermarket we bought 3 butternut squashes, 2 acorn squashes, and one […]
June 5, 2009 at 3:25 pm
Cashews – Recipe Friday! « Vegan Hope
[…] Roasted butternut squash and caramelized onion lasagna with cashew cream sauce. […]
January 17, 2011 at 8:21 pm
CareBearNJ
I was skeptical of the cashew cream sauce but this was seriously tasty! I had no soy milk, so I subbed in veggie broth. I also added a layer of spinach over the squash when I was putting the lasagna together. This was declared delicious by my decidedly omnivorous husband!
October 27, 2011 at 5:56 pm
Kelly
This looks so good! My husband brought home 3 butternut squashes from the pumpkin patch and I was trying to figure out what to do with them, problem solved! Can’t wait to see how it turns out!
November 20, 2011 at 9:57 pm
Butternut Squash Pasta Bake « willrunforveggies
[…] Roasted Butternut Squash Lasagna from The Vegan Foodie […]
December 15, 2011 at 2:08 pm
harsi
Instead of getting cashews and putting them in a blender, would it be the same if I bought some all natural organic cashew butter?
April 2, 2012 at 6:04 pm
toni
Just put this in the oven and all the components taste Wonderful!! I can’t wait to taste the finished product!
August 22, 2012 at 6:17 pm
vegan recipes
Spot on with this write-up, I truly feel this website needs a great deal more attention. I’ll probably be back again to read through more, thanks for the info!
October 28, 2012 at 12:19 pm
Jessica @ Dairy Free Betty
this sounds incredible!!!!
January 30, 2013 at 10:24 pm
Roasted Butternut Squash and Caramelized Onion Lasagna with Cashew Cream Sauce | Super Veggie Mom
[…] Happy Thanksgiving! So many things to be grateful for, and one of the things I am most thankful for is a lifestyle that allows me to eat such delicious food while maintaining my health! This lasagna is slightly sweet from the squash and the cashew cream sauce is an amazing stand-in for the ricotta you’d find in a traditional lasagna. A scrumptious dish that was loved by husband and both little kids! I sliced this lasagna when it was still pretty hot, hence the messy pile in the picture, but considering how delicious it was and how hungry we were, it’s a small miracle that I managed to snap a picture! This recipe is slightly modified from The Vegan Foodie. […]