Kale and Squash Lasagna

This vegan lasagna has both heat and a creamy, glossy texture to enjoy. Baked Cavolo Nero offer a delicious deep-savoury umami flavour to bolster the sweet and buttery squash. The cheesy-white bean Bechamel sauce is pure nourishing comfort and add a healthy portion of protein to your meal.

Pre heat the oven to 220C. Half the spagetti squash, and place it with the cut side facing upwards, on an oven tray. Brush it with olive and sprinkle with salt. Bake in the oven for 30 to 40 minutes until well done. While the squash is baking, preapre the sugo and cheesy bean sauce.

To make the sugo: Heat up a pan to medium high heat. Drizzle with olive oil and fry the onion while stirring for 3 minutes. Add garlic, chili and spices and stir for ca 30 seconds. Add the rest of the sugo ingredients.and let it simmer together on low heat for 10 minutes.

Cheesy White bean and cashew (bechamel) sauce: Blend all the ingredients together into smooth sauce. Add small amounts of water while blending until the sauce is thick and creamy.

Scoop out the flesh of the squash with a fork and place in a bowl. The fork will pull out the flesh in stringy spagetti like shapes.

Prepare the the lasagna: Preheat the ovn to 200C. Grease an oven form with olive oil, and fill the base with the cavolo nero leaves, reserving a handful for the top layer. Soak the lasagna in room temperature water for a few minutes. Add half of the sugo in a smooth layer over the greens. Sprinkle lightly with salt. Top with lasagna sheets (drain before layering). Layer with the spagetti squash and 2 thirds of the remaining sugo. Top with lasagna sheets. Drizzle with the last sugo and pour the cheesy white bean sauce over. Add the reserved cavolo nero and sprinkle with saltn and pepper. Bake for 30 minutes in the middle of the oven. Drizzle with a little exta vigin olive oil before serving.

Serves 2-4
(2 filling dinners or 4 light lunches)
Ingrdedients:

1 small spagettie squash (ca 500g) or other squash with delicate skin such as butternut squash
a big bunch of cavolo nero or kale leaves or other study greens, rough stems discarded ( you can save the stems to make pesto or broth later)
8 wholegrain lasagna sheets
olive oil for greasing and topping
1/2 tablespoon extra virgin olive oil

Sugo (tomato sauce):
1 tablespoon olive oil
1 yellow or red onion, diced small
2 garlic cloves, crushed
1 teaspoon fresh or dried oregano or marjoram, (can be susbituted with basil)
1-2 teaspoon pickled jalalēpno or hot sauce (add more if you like extra heat)
1 tablespoon red or balsamic vinegar
1 teaspoon agave or maple syrup
500g crushed tomato sauce
3/4 teaspoon salt and more to taste

Cheesy White bean and Cashew (bechamel) sauce
240g (one tin) white beans
100g unsalted cashew nuts, pre-soaked
50g nutritional yeast
1 garlic clove
40 ml olive oil
2 teaspoons lemon juice
3/4 teaspoon apple cider vinegar
3/4 teaspoons salt
1/2 teaspon smoked paprika powder
250 ml plant based milk or broth

vegan and gluten-free notes

VE ✓
GF Use gluten-free lasagna sheets.