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Butternut Squash and Kale Lasagna

4/2/2012

3 Comments

 
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Yesterday I did something for the first time ever- I made lasagna! And not just any lasagna, but a wonderfully delicious and nutritious vegan lasagna. The great thing about lasagna is that I don't really see how you can go wrong. The not so great thing is that preparing all of the different layers can seem like a lot of work... but I'd say that the pay off is worth it. I'm still so thrilled with how this one turned out!

Instead of a recipe, I'll have to simply give you the basics of each layer. I think anyone could perfect this in any way, shape or form, but for some inspiration I'll give you the ingredient lists.

Here's a look at the layers I used.

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1: Butternut Squash: Roast de-seeded halves of butternut squash face down on a pan with some oil in the oven at 400 for about 45 min. Cool, remove skin, puree with salt and pepper, oregano and I used a little coconut oil (optional).

2: Cashew Cream: Soak unroasted cashews for at least an hour. Next, blend until smooth with salt and pepper, some of their soaking water, and lemon juice. I also added green onion. 

3: Pumpkin Seed Tofu Mixture: In a food processor I added half a block of firm organic tofu, about a cup of raw pumpkin seeds, salt and pepper and a couple big handfuls of parsley. Blend until mixed but not creamy.

4: Sauteed kale: Saute a couple onions until browned, then add lots of garlic. Next, add washed and chopped kale with a little water and salt and pepper and let steam for a few minutes with the lid on until kale is soft. 

5: Tomato Sauce: I used one large can of organic diced tomatoes added to a pot and simmered for about 45 min until thick. I added salt and pepper, oregano and a teaspoon of cumin during the cooking, and a splash of vinegar at the end. 

Layer all these ingredients in any order that feels right between the lasagna noodles. For this I used kamut noodles cooked and then left in cold water until I was ready to use them. When assembled, put baking dish in an oven at 350 for about 30 minutes and then serve! Yummy!

That's all folks! Easy as pie (lasagna). 

3 Comments
barb
4/2/2012 10:29:12 am

Your great grandmother would be so proud of you (Little Bubie)...she never measured, and made the best food, from the heart and the taste. It was difficult to learn that, you just had to be willing to make your own experiments, have your own experiences. You needed to dare, like you do

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Kylie
7/22/2013 04:54:14 pm

I finally got around to making this and its amazing !! another great recipe from this site very tasty ill be making it again that's for sure

thanks

Reply
Andrea L. link
7/24/2013 09:02:29 am

Hi Kylie,

Thanks for trying this recipe! It's a bit time consuming, but this is one of my favourite meals out there. Glad you got to enjoy it!

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