Lady Lasagne: Roasted Butternut Squash and Caramelized Onion Lasagne

I posted photos of this 'Roasted Butternut Squash and Caramelized Onion Lasagne' on my facebook page earlier this week and received so many comments and messages that I thought I better get the recipe up for you, ASAP!!

This recipe was courtesy of The Vegan Foodie, and one of a couple interesting recipes that I found on the abandoned site.  Angela from Hol:Fit gave this a try last month, and her photos looked so scrumptious that I knew I wanted to give it a whirl.

Roasted Butternut Squash and Caramelized Onion 

Lasagne with Cashew Cream Sauce 

c/o : The Vegan Foodie 

Ingredients

3 medium-large butternut squashes 

1 box wholewheat lasagne noodles

1 teaspoon rubbed sage 

1 onion thinly sliced

1/2 bag of each, cheddar and mozzarella Daiya*

*my addition for the top of the lasagne 

Olive Oil

Salt and Pepper to taste

Cream Sauce

5 cups soy milk

9 oz cashews

1/2 teaspoon maple syrup

2 cloves of garlic minced

A pinch of nutmeg

Salt and Pepper to taste

Overall, this recipe was very good and a lot less time consuming than my normal (non-vegan) lasagne.  I did however find that I liked the flavour a lot more as the week went on.  A couple of notes I made while preparing:

• I used quite a bit more than a pinch of nutmeg in the cream sauce because I found it quite bland. Perhaps some sage would be nice here too.
• I felt the overall flavour profile of this dish could have used a bit more depth. I would suggest a layer of sautéed mixed mushrooms and a layer of vegan ricotta cheese and chopped mixed greens.

Well there you have it folks!  A beautiful, plant-based lasagne that would rival any comfort food favourite you could think of.  Give it a try, and let me know what you think.

Thanks for stopping by :)

Peace and Love,

JorDanna