Winter Squash and Pistachio Pesto Lasagna Recipe

Winter Squash and Pistachio Pesto Lasagna

untitled

 

Photo: Megan Tysoe

Recipe courtesy of Megan Tysoe, Founder of Rooted Juicery + Kitchen in Ohio, for A Conversation

 

 

 

Note from the Chef

 

This recipe is somewhat a labor of love—there are a number of steps involved, but the final result will make your taste buds sing. This recipe is hearty, substantial, and the perfect cold-weather comfort dish. It will have everyone around your table, no matter the occasion (or their dietary preference!), going back for seconds.

This lasagna not only has less saturated fat than your typical meat and cheese heavy versions, it also has more vitamins and minerals because of the extra dose of veggies. Winter squash is packed with cancer-fighting carotenoids and tomatoes are known for containing lycopene which improves eyesight. Basil has been proven to boost memory function and calm the nerves, and cashews add a nice protein boost. While this isn’t a fat free recipe, cashews are lower in fat than most other nuts and also contain magnesium, iron, potassium and zinc.

If you’re trying to save time you can use a store-bought tomato sauce, but I just love this one that my sister taught me. This makes between 6-10 servings (depending on how hungry you are) but if you’re cooking for 1 or 2 this freezes really well too. This dish is definitely going to make an appearance at my Christmas table, because I’m cooking!

I hope you enjoy it as much as I did! Xx

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, pureed 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

Lasagna 12 gluten-free lasagna noodles (can also sub regular if you’d like)

Instructions

Lasagna

Preheat oven to 350 degrees.

Once sauces (below) are prepared, pre-cook lasagna noodles based on package instructions.

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.

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.

Cover with aluminum foil and place in the oven to cook for 30 minutes. Let cool slightly before serving.

Tomato Sauce

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.

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.

Leave a Reply

Your email address will not be published. Required fields are marked *