Tempeh and Pesto Butternut Squash Lasagna
Ingredients
- 1/2 butternut squash, peeled and cut into 1/4-inch-thick slices
Cashew pesto sauce
- 2 cups (300g) cashews, soaked overnight
- 1/2 cup (115g) vegan pesto (homemade or store-bought)
- 1/3 cup (78ml) water
- 2 tbsp (16g) nutritional yeast
- 1 tbsp (15ml) lemon juice
- 1/2 tsp salt
Tomato sauce
- 1 tbsp (15ml) oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 28-oz can peeled tomatoes
- 1 tbsp (15ml) maple syrup
- 1 tbsp (15ml) nutritional yeast
- 1/4 tsp ground chili
Tempeh
- 14 ounces (400g) tempeh
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30ml) maple syrup
- 1 tsp rosemary
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/8 tsp liquid smoke (optional)
Preparation
Drain the soaked cashews and transfer to a blender. Add the vegan pesto, water, nutritional yeast, lemon juice, and salt. Blend on high speed until smooth, about 2 minutes. Transfer to a bowl, cover with plastic film, and set aside.
In a medium-size saucepan, heat the oil over medium heat. Once hot, add the onions and garlic and sauté for 3-5 minutes or until the onions are soft.
Add the peeled tomatoes with their juice to a blender and pulse 3-4 times until roughly chopped. Transfer the tomato puree to the saucepan, bring to a boil, and let simmer for 35-40 minutes or until slightly thickened.
Add the maple syrup, nutritional yeast, and ground chili to the tomato sauce and stir to combine.
Scramble the tempeh into small pieces and mix with soy sauce, maple syrup, rosemary, cumin, paprika, and optional liquid smoke.
Heat a tablespoon of oil in a large skillet over medium heat. Add the tempeh mixture and sauté for 3-5 minutes or until it starts to brown. Remove from heat and set aside.
Preheat the oven to 375°F
Layer the butternut squash slices, tempeh mixture, tomato sauce, and pesto sauce in a baking dish
Bake for 30-40 minutes until bubbly and golden
