Vegan Butternut Squash Lasagna

crowdedkitchen.com

Randy Kepple

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subheading: Butternut Squash Sauce:

4 cups peeled and diced butternut squash

1 small yellow onion, diced (1 cup)

3 tbsp olive oil

1 ½ tsp fine kosher salt, divided

1 tsp Italian seasoning blend

½ tsp dried sage

¼ tsp black pepper

1 ½ tsp minced garlic

¾ cup plain, unsweetened nondairy milk

1 ½ tbsp white wine vinegar (optional)

subheading: Mushroom Kale Filling:

2 tbsp olive oil

1 cup diced yellow onion

1 ½ tsp finely minced garlic

5 cups thinly sliced mushrooms (we used cremini and shiitake)

4 cups lacinato kale, finely chopped

2 to 4 tbsp dry white wine

1 tsp salt

½ tsp pepper

subheading: Ricotta Mixture:

12 oz vegan Ricotta

¼ cup nondairy milk

½ tsp salt

½ tsp Italian seasoning

¼ tsp garlic powder

¼ tsp ground black pepper

½ cup shredded vegan mozzarella

⅓ cup shredded vegan parmesan

subheading: Assembly:

1 box of lasagna noodles, cooked according to package directions

1 bag shredded vegan mozzarella

Directions at crowdedkitchen.com

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