Squash and Chard Lasagna
Squash and Chard Lasagna serves: 8 servings
Prep Time: 1 hour | Cook Time: 1 hour 45 minutes | Total Time: 2 hours 45 minutes
Ingredients:
For the first section - Lasagna:
- 16 whole-wheat or gluten-free lasagna noodles
- 1 medium butternut squash, peeled, seeded and cut into 3/4–1-inch cubes (about 6 cups or 840 g)
- 1/4 cup (60 ml) olive oil, divided
- 14 fresh sage leaves, divided
- 1 Tbsp minced fresh rosemary
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/2 large onions, sliced 1/4-inch thick
- 3 garlic cloves, minced
- 1 large bunch Swiss chard, stems removed and leaves chopped (about 10–11 cups or 360–396 g)
- 1/4 cup (60 ml) water
- 1 Tbsp apple cider vinegar
For the next section Parsnip Béchamel:
- 2 large parsnips, peeled and cut into 1-inch pieces (about 3 cups or 399 g)
- 3/4 cup (90 g) raw cashews, soaked and drained
- 3 1/2 cups (840 ml) water
- 2 1/2 Tbsp lemon juice (about 1 1/2 fresh lemons)
- 3 Tbsp nutritional yeast
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp ground nutmeg
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
- Boil noodles according to the directions on package. Set aside.
- In a large bowl, toss squash cubes with 2 Tbsp oil, 6 sage leaves, rosemary, salt and nutmeg. On prepared baking sheet, place cubes and spread evenly. Bake for 22 minutes, flipping midway, or until fork-tender and slightly golden. Let cool slightly and discard/compost sage leaves. Lower oven temperature to 375°F (190°C) for baking lasagna later.
- While squash is baking, bring a medium pot filled with water to boil. Add parsnips to boiling water and let cook for 14–15 minutes, or until fork-tender. Drain thoroughly and set aside.
- In a large pan over medium heat, add remaining 2 Tbsp oil. Add onions and let cook, stirring every 5 minutes or so, until onions are golden brown and caramelized, about 25 minutes. Add garlic, chard, water and vinegar and let cook another 5 minutes, or until chard has completely wilted. Season to taste with salt, if desired, and set aside to cool slightly.
- To make parsnip Béchamel: In a high-speed blender, place cashews and water and blend on high until completely smooth, about 1–2 minutes. Add cooked parsnips, lemon juice, nutritional yeast, salt, garlic powder and nutmeg and blend again until completely smooth, about 1–2 minutes. Season to taste with additional salt, if desired.
- To assemble lasagna: Over the bottom of an ovenproof lasagna dish, spread 1 1/4 cups of parsnip Béchamel. Arrange 4 lasagna noodles evenly on top (it’s fine if they overlap slightly). Top evenly with 1/3 of Swiss chard-onion mixture, 1/3 of cooked squash and 1/2 cup Béchamel.
- Repeat for 2 more layers. Top with a layer of 4 more lasagna noodles and the remainder of the Béchamel to cover. Place 8 sage leaves evenly over the surface of the lasagna (2 rows of 4 leaves). Cover loosely with foil and bake for 40 minutes. Remove foil and bake, uncovered, for 5 more minutes. Remove from oven and let sit for 10 minutes before cutting. Enjoy immediately.
Notes:
Simplify this recipe: Save yourself a step by using pre-cut butternut squash.
Nut soak note: If you have a high-speed blender, you can skip soaking your cashews. If you don’t have a high-speed blender, you can either soak your cashews in water for 4 hours, or you can do a “quick soak” by covering them with water in a pot and bringing it to a boil. Once the water boils, remove them from the heat and let them sit for an hour.
Other recipe notes: You can substitute rainbow chard or any dark leafy green for Swiss chard. You can also substitute cauliflower for parsnips if you prefer or can’t find parsnips at the store. Use 1/2 head of cauliflower, chopped into florets (a little over 3 cups or 321 g). Boil the florets for 6 minutes and drain before adding them to the blender to make the Béchamel.
Nutrition Information Per Serving:
392 calories, 14.5 g total fat, 2.3 g saturated fat, 2.4 g polyunsaturated fat, 8.1 g monounsaturated fat, 0 mg cholesterol, 829 mg sodium, 934 mg potassium, 59.8 g total carbohydrates, 11.2 g fiber, 7 g sugar, 13.1 g protein, 11% calcium, 26% iron
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