Squash lasagne with homemade cashew mozz – delicious!

This was so good, a nice variation to regular tomato sauce lasagna. I used a combination of different recipes with what ingredients I had in the house and these are the recipes I took inspiration from:

https://minimalistbaker.com/butternut-squash-lasagna-vegan-gf-optional/

https://www.noracooks.com/butternut-squash-lasagna/

https://www.lazycatkitchen.com/vegan-lasagna-pumpkin-mushroom/

Here is the recipe I used for mine:

Ingredients
– 1 tbsp olive/other oil
– 500-600g butternut squash (raw) depending on how much sauce you want/how big the lasagne will be
– 120ml soy milk
– 100g cashews
– 1/4 tsp salt
– 1/2 juice of a lemon
– 10 garlic cloves (minced)
– 1/2 tsp nutmeg
– 1/2 tsp cinnamon
– 1/2 smoked paprika
– 1/2 tsp black pepper
– 150g of kale or spinach chopped (I used frozen)
– 10-15g of some sort of chilli crisp oil or an Italian chilli sauce (I used this one: Bippi Italian Bomba Spicy Spread)
– 180g dry red lentils
– water to cook red lentils
– 3.5 tbsp nooch
– 1-2 tsp white miso paste
– I added in 1 courgette (can use mushrooms too!) chopped thinly and round, which I layered over the cashew sauce each lasagne sheet layer
– lasagne sheets

Cashew ‘mozzarella’ sauce ingredients
– 65g cashews
– 300ml water
– 1/2 lemon juice
– 1 tbsp apple cider vinegar
– 3 tbsp tapioca starch
– salt to taste (at least 1/4-1/2 tsp)

Recipe

1. Cut into small pieces and bake the butternut squash with oil and salt until soft (can also use fresh garlic cloves and roast them with the butternut squash
2. Cook red lentils in water until soft
3. Boil the 100g of cashews for 15 minutes in water, then blend following ingredients including the cashews, cooked butternut squash, spices, miso paste, nooch to taste, soy milk (can add more or more water if needs more liquid), garlic, salt, chilli oil/italian spread
4. Add this butternut squash sauce to the cooked and drained red lentils and stir, add more spices/salt/chilli/nooch/miso to taste
5. Boil the 65g cashews for cashew mozz sauce
6. Blend up all ingredients for cashew sauce and then start layering lasagne
7. Layer lasagne by first adding the butternut squash red lentil mixture into the pan, covering the surface completely (maybe 1-1.5 cups needed), then layer first lasagne sheets, after put down 1/3 of cashew mozz sauce on top of lasagne sheets and then half of courgette/mushroom slices and more red lentil sauce on top to cover courgette slices. Continue layering until only remains 1 cup or enough of red lentil sauce to top the final layer of sheets and enough cashew mozz sauce to dollop a bit on top (not a full layer unlike the previous layers, as pictured). Sprinkle with more nooch and chilli oil!
8. Bake for 30mins at 180 Celsius (350f) covered with foil, then uncover and bake for 10 more minutes and ready to devour!