Dinner for 6

Butternut Squash Lasagna

Name: Butternut Squash Lasagna
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 small butternut squash; 11 cloves garlic; 1 1/4 cup raw cashews; 3 tbsp lemon juice; 1/2 tsp sea salt (optional); 1 tbsp nutritional yeast (optional); 1 1/2 cups water (optional); 10 oz dry lasagna noodles; 1 tbsp salt; 1/2 tsp olive oil; 1 1/2 tbsp olive oil; 1 large onion; 6 cups roughly chopped cremini mushrooms; 8 cups finely chopped kale; 1/2 tsp each sea salt and black pepper; 1 tsp dried thyme (optional); freshly chopped basil; vegan parmesan cheese

Roasted squash and garlic make a creamy sauce layered with noodles, mushrooms, kale, and cashews before baking.

Typical price

$14.28for 4 servings

$3.57 per serving$14.28 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: minimalistbaker.com

90 minstart to table
Mediumdifficulty
6servings as written
$$$typical cost tier

Italian Vegetarian Kid-friendly Family Dinners Cold-weather comfort Fall

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	1.5 lb	$1.94Typical price
Garlic$0.75 each typical	1	$0.83Typical price
Nuts and seeds$0.70/oz typical	5.75 oz	$3.94Typical price
Juice, soda and mixers$0.04/oz typical	1.5 oz	$0.06Typical price
Ramen and Asian noodles$0.18/oz typical	10 oz	$1.80Typical price
Onions$1.29/lb typical	0.5 lb	$0.65Typical price
Mushrooms$0.40/oz typical	15 oz	$6.00Typical price
Kale$2.49 each typical	2	$4.98Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Parmesan$0.55/oz typical	0.5 oz	$0.28Typical price
Total for the servings shown		$21.41

Pantry staples you likely have

Salt and pepperDried herbs, spices and seasoning blendsOlive and cooking oil

Not included in the cost.

Ingredients

1 small butternut squash
11 cloves garlic
1 1/4 cup raw cashews
3 tbsp lemon juice
1/2 tsp sea salt (optional)
1 tbsp nutritional yeast (optional)
1 1/2 cups water (optional)
10 oz dry lasagna noodles
1 tbsp salt
1/2 tsp olive oil
1 1/2 tbsp olive oil
1 large onion
6 cups roughly chopped cremini mushrooms
8 cups finely chopped kale
1/2 tsp each sea salt and black pepper
1 tsp dried thyme (optional)
freshly chopped basil
vegan parmesan cheese

Steps

Heat the oven to 425 F, peel and cube the squash, and roast it with six garlic cloves and 1 tablespoon olive oil for 25 minutes.
Blend the roasted squash and garlic with the cashews, lemon juice, water, sea salt, and nutritional yeast until smooth.
Boil the lasagna noodles in salted water for 9 minutes, then drain them.
Cook the onion, mushrooms, remaining garlic, kale, thyme, salt, and pepper in a large skillet with 1 tablespoon olive oil for 12 minutes.
Spread sauce in a 9-by-13-inch baking dish, then layer noodles, vegetables, and sauce until used.
Cover with vegan parmesan and basil, then bake at 375 F for 30 minutes.