From Sarah’s Kitchen
Butternut Squash Lasagna – It Was Better The Next Day!
I have been trying to eat less red meat these days, so when I came across this recipe and since it is Squash season…I thought I would try it!
It was a bit of work to get it done, (but most scratch made lasagna is!) I did split it up..I made the Butternut Squash Cashew Cream Sauce Saturday, then the Kale Mushroom Mix on Sunday and put the Lasagna together. Then had it for dinner of Monday!
Here are my tips, use Oven Ready Lasagna Noodles, use a Food Processor to chop the onion, kale and mushroom…I cooked it with foil on and then removed it, added some vegan cheese and broiled it for a few minutes..if you can do dairy, parmesan or reg cheese would be good too!
I will say, I liked it last night…but enjoyed it way more today. The flavours were more pronounced, I got some of the lemon, the squash was more flavourful and the mushrooms were more pronounced.
