Guest Recipe: Vegan Gluten-Free Winter Squash & Pistachio Pesto Lasagna

A cold wind is blowing as I type this, and a few months will pass before that changes. On those chilly days and nights when it feels like the mercury’s falling faster than the eye can follow, anyone would be grateful for the presence of a nice, warm-your-bones comfort food on their table. Lifestyle hub A Conversation, working in partnership with the talented Megan Tysoe, founder of Rooted Juicery + Kitchen, shared a recipe with us that more than fills that bill, providing a colorful, flavor-rich meal that’s both gluten-free and vegan.

Vegan Gluten-Free Winter Squash & Pistachio Pesto Lasagna
(Makes 6 – 10 servings)

 

Ingredients

  • Homemade Tomato Sauce (sub store-bought if short on time!)
    • 1 tablespoon olive oil
    • 4 cloves garlic, minced
    • 1/2 white onion, diced small
    • 10 oz. tomato paste
    • 14 Roma tomatoes, puréed in food processor
    • 1/3 cup chopped fresh basil
    • 1 tbsp chopped fresh oregano
    • 1/2 teaspoon salt
    • ground pepper to taste
  • Butternut Squash Puree
    • 2 cups butternut squash, roasted at 375 degrees until soft (approx. 45 minutes)
    • 1/3 cup vegetable broth
    • 1/2 teaspoon sea salt
  • Pesto
    • 2 cups packed basil
    • 1/2 cup pistachios
    • 3 cloves garlic
    • 1/4 cup olive oil
    • 1/4 cup vegetable broth
    • 1/2 cup oregano leaves
    • 1/2 tsp salt
    • zest of 1/2 lemon
  • Cashew Cream
    • 2 cups cashews
    • 1 heaping tbsp nutritional yeast
    • juice of 1/2 lemon
    • 1/2 tsp salt
    • 3/4 cup water
  • 12 Gluten-Free Lasagna Noodles (can also sub regular if you’d like)

 

Instructions

Lasagna

  1. Preheat oven to 350 degrees.
  2. Once sauces (below) are prepared, pre-cook lasagna noodles based on package instructions.
  3. Spread a thin layer of tomato sauce on the bottom of a 13 x 8 inch lasagna pan. Cover with three noodles, then spread half of the cashew cream mixture on top of the noodles using the back of a spoon. Top with another layer of tomato sauce, followed by half of the pesto.
  4. Top with three noodles and the entire butternut squash mixture. Cover with three more noodles, and repeat the cashew cream, tomato sauce and pesto layer. Finish with your final three noodles and a final layer of tomato sauce.
  5. Cover with aluminum foil and place in the oven to cook for 30 minutes. Let cool slightly before serving.

Tomato Sauce

  1. Heat oil in a large saucepan over medium heat. Add onions and saute until translucent and soft, about 5 minutes. Add garlic and saute for another 2 minutes.
  2. Stir in remaining ingredients and add additional salt and pepper to taste as required. Let simmer for 30 minutes or until you’re ready to assemble your lasagna.

Butternut Squash Puree

Combine all ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside.

Pesto

Combine all ingredients in a food processor and blend until smooth. Transfer to a bowl and set aside.

Cashew Cream

Combine all ingredients in a high-speed blender such as a Vitamix, transfer to a bowl and set aside.

 

[All images courtesy of Megan Tysoe]

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