For the Butternut Filling
For the Bechamel
Prepare your lasagna noodles according to their directions and preheat the oven to 400° F.
Toss 2 cups of fresh butternut squash with sea salt and olive oil and roast for
15-20 minutes. Set aside.
Meanwhile, sauté the shallot in 2 tablespoons of olive oil until translucent, add 4 teaspoons of sage, 1 teaspoon of salt, and the nutmeg. Toss with the butternut squash and transfer to a food processor to blend until smooth. Set aside.
To make the béchamel- In a small saucepot over medium heat, whisk together the flour and 3 tablespoons of olive oil until it begins to bubble. Continue to whisk and cook until the mixture *just* begins to turn golden then add in the miso, Coconut Cashewmilk, black pepper, and chili flake whisking the entire time to avoid lumps. Continue to cook until the mixture thickens to the consistency of thick cream.
To build the lasagna- oil 2 small ovenproof gratin dishes, or 1 larger gratin dish. Lay down your first layer of lasagna noodle and spread with a thin layer of butternut filling. Place your second layer of noodles on top and spread with béchamel. Continue this sequence, ending with béchamel on top.
Cover with foil and bake for 35-40 minutes, uncover and bake an additional 10 minutes. Remove from oven and let cool 10 minutes before slicing.
While the lasagna is cooling, heat oil in a small sauce pot to 350° F. Once the temperature is reached, drop in fresh sage leaves and fry until crisp, about 1 minute. Divide into 4 portions and garnish with fried sage leaves and freshly chopped parsley.
Delicious served alongside the Broccoli Goddess Salad.
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