Butternut Squash & Kale Lasagna, Veganized
Author: 
Recipe type: Meatless Main, Lasagna
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 4 tablespoons olive oil, divided
  • 1 medium red onion, peeled & sliced
  • 3 peeled garlic cloves (1 minced, 2 left whole)
  • 1 28 oz. can organic crushed tomatoes
  • 1 teaspoon dried oregano
  • About 1 tsp. each salt & freshly ground black pepper, divided
  • 6 cups (about 2 lbs.) butternut squash, peeled & cut into ½-in. cubes
  • ½ tsp. dried thyme
  • 1 pound Lacinato kale
  • 9 whole-wheat lasagna noodles (about 8 oz.)
  • 1 container (16 oz.) vegan ricotta (I used Tofutti)
  • ⅛ teaspoon ground nutmeg
  • 2 cups shredded vegan mozzarella cheese, divided (I used Daiya)
Instructions
  1. Instructions:
  2. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 3-qt. pot over medium heat. Add onion & minced garlic; cook, stirring occasionally, until onion is soft & translucent, 5 minutes. Add tomatoes, oregano, &1/2 tsp. each salt & pepper. Reduce heat & simmer until thick & flavors are combined, about 30 minutes. Set aside.
  3. While sauce is cooking, in a large baking pan, sprinkle squash with thyme, remaining olive oil, and salt & pepper to taste. Add whole garlic cloves & toss squash mixture to coat with oil. Bake until soft, 15-20 minutes.
  4. Reduce oven temperature to 350°. Transfer squash & garlic to a food processor & purée until smooth.
  5. Bring 3 qt. pot of water to boil. Tear kale leaves from center ribs & discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible & chop finely.
  6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, & remaining ½ tsp. each salt & pepper.
  7. Coat the bottom of a 9- by 13-in. pan with ⅓ of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle ½ of kale evenly over squash. Arrange 3 more noodles on kale & top with ricotta, spreading evenly. Top with remaining kale & noodles. Cover noodles with remaining tomato sauce & sprinkle with remaining 1 cup mozzarella.
  8. Bake lasagna until juices are bubbling & cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Recipe by Vegenista's Kitchen at https://vegenistaskitchen.com/butternut-squash-kale-lasagna-veganized/