This decadent lasagna is a vegan foodie’s dream! Filled with layers of flavor, this plant-based dinner will easily become a Sunday dinner staple. Layers of Cashew Ricotta Cheese, Sweet Basil Pesto, Butternut and Mushroom Bolognese, and pillow-soft noodles will have your guests begging for seconds. This dish is even better the next day!
For the Cashew Ricotta Cheese:
For the Basil Pesto:
For the Butternut and Mushroom Bolognese:
For the assembly:
Preheat oven to 425*. Boil the noodles, drain, and lay out flat to cool. While the noodles are cooking make the cashew ricotta cheese by placing all the ingredients into a high-speed blender for 3 minutes. Taste and adjust. Pour into a bowl and in the same blender (without rinsing) add in the pesto ingredients and puree. Taste and adjust. In a large sauté pan, cook the mirepoix (onions, carrots, and celery) over medium heat for 7 minutes. Be sure to stir often to keep the veggies from sticking. Add in the mushrooms and cook for an additional 5 minutes. Toss in the butternut squash and sprinkle with the Italian seasoning. Add in salt and pepper and cook for another 5 minutes.
To assemble, add a layer of marinara to the bottom of a large, glass casserole dish. Spread out evenly and top with a layer of noodles followed by a generous amount of the butternut bolognese. Dollop on the cashew ricotta, pesto, and more marinara. Sprinkle on the crumbled sausage and then repeat 2 more times. Finish with the sauces and bake for 45 minutes. Let cool for 2o minutes before serving. Serve with crusty garlic bread and of course some tasty red wine. Happy Eating!