Butternut Squash Lasagna

The photo does not do this dinner justice; it was one of the most amazing things I've come up with in quite awhile. It will definitely be making its way in to our regular rotation; it was packed with flavor, incredibly creamy and got rave reviews from our household. I did my standard lasagna recipe, but then swapped out the noodles for very thinly sliced butternut squash. It worked out so well!

Butternut Squash Lasagna

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, minced

1 pound burger or sausage (sausage will add more flavor, we prefer Jimmy Dean All Natural)

2-jars spaghetti sauce (we usually use "O" Organics)

1-28 ounce can tomatoes

1 tablespoon apple cider vinegar

1 tablespoon honey

1 bunch of spinach

Cashew Cream Sauce

1 cup cashews, either soaked for 8 hours or quick-method by pouring boiling water over them

herbamare to taste

1 small butternut squash, peeled and very thinly sliced


1. Preheat oven to 350 degrees. Heat olive oil in large pot, add onions and garlic and cook for a few minutes, until fragrant, then add meat. 

2. When meat is cooked, add spaghetti sauce and tomatoes. Stir well then add honey and vinegar and let simmer for about 15-20 minutes, to maximize flavors.

3. While sauce is simmering, prepare cashew cream. Place cashews, herbamare and liquid to desired consistency in the Vitamix. Blend until smooth and taste, add more seasoning if needed.

4. Pour thin layer of sauce in bottom of a 9x13 pan then place a single layer of butternut squash slices in dish then layer with sauce, cashew cream and spinach; continue layering like this until you fill the dish, with the tomato sauce on top. 

5. Bake the lasagna at 350 degrees for about an hour, until it's bubbling and the squash is soft when you insert a knife. 

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