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Clean Eating Maple Roasted Brussels Sprouts

Clean Eating Maple Roasted Brussels Sprouts

This butternut squash lasagna dish is best for unique events!

I do not typically make such decadent meals. With the holidays soon to sneak up on us (yes, I said it), I desired something I could truly enjoy that was dairy complimentary and absolute convenience food. (A must for holiday food, do not you concur?)

So I came up with this creamy, scrumptious, butternut squash lasagna recipe and have actually been enjoying it for supper for a few nights now. And yes, I’ll make it again for the holidays.

It’s certainly not low on fat due to the nuts, but I figure once or twice a year for an unique occasion is completely acceptable. And if you really consider it, the fat and calories are about the like a cheeseburger and fries. Just with far superior nutrition!


If you can’t do all of this in one day, please understand that I didn’t either!

  1. I baked the squash at prepped the cashews for soaking on the first day. Kept them in the fridge.
  2. On day 2, I made the sauce and the butternut puree.
  3. On day 3, I cooked the pasta and put together the lasagna.

Completely worth the effort!


Butternut squash is a super easy squash to prepare.

The main point is to make sure you set it safely on a flat work surface area so it does not roll aways from you while you are attempting to suffice in half. When that’s done, you just dig the seeds with a spoon (you can wash and save them, plant them, compost them, or toss them), then position them cut-side-down onto cookie sheets with a rim. Include enough water for it to rise about 1/2 and inch approximately (less if your rims are lower), and bake until the squash is soft! Easy peasy!


  • Butternut Squash Soup
  • Butternut Cranberry Bake

  • Quesadillas with Butternut Squash


Butternut Squash Lasagna

A very creamy, decadent lasagna for special, decadent events.

Course: Casserole, Main Dish, Pasta

Food: American, Italian

Yield: 12 portions

Calories: 307 kcal

Author: The Thoughtful Kitchen


  • 1 batch Cashew Béchamel Sauce( see recipe below)
  • 1 batch butternut puree( see dish below)
  • 1/2 lb. lasagna noodles( gluten-free if required)
  • 3 cups walnut pieces
  • 1 1/2 pound. sliced mushrooms
  • 1 cup chopped yellow onion
  • 1 big shallot( minced – 2 “cloves)
  • 2 tablespoon. olive oil
  • 1 tablespoon. garlic powder
  • 1/2 tsp. salt


  1. Prepare the Béchamel sauce and the butternut puree. These can be made and stored in the refrigerator approximately 2 days in advance.

  2. Prepare the lasagna noodles in a large stock pot to package instructions, making certain to include at least 1 tablespoon. of salt to the cooking water. This will give the noodles fantastic flavor.

  3. Preheat oven to 350 F.

  4. In a big skillet, sauté the mushrooms, onions, shallot in the oil.

  5. Include the garlic powder and salt. Taste and change flavorings to your liking.

  6. Spray your lasagna pan with a spritz of oil from an oil sprayer.

  7. Set the first layer of noodles. Spread on some of the walnut mix, then pour some butter nut puree over the top and then a few of the Béchamel sauce over that. Leading with noodles and repeat.

  8. End with a leading layer of noodles and the last of the Béchamel sauce covering the top.

  9. Bake for 30 minutes, discovered.

  10. Slice into 12 equivalent servings and serve with a side salad for additional veggies.

Dish Notes

Please keep in mind that the nutrition data below is a ballpark figure. Specific data is not possible. Please add the data in the other dishes to this data to get overalls.

Nutrition Realities

Butternut Squash Lasagna

Amount Per Serving (1 serving)

Calories307 Calories from Fat 198

% Daily Worth *

Fat22 g34%

Hydrogenated Fat 2g13%

Sodium86 mg 4%

Potassium393 mg11%

Carbohydrates22 g 7%

Fiber 4g17%

Sugar 3g 3%

Protein 9g18%

Vitamin A 6IU 0%

Vitamin C 3mg 4%

Calcium38 mg 4%

Iron 2mg11%

Percent Daily Values are based on a 2000 calorie diet.


Here’s how to make the butternut squash puree.

Butternut Squash Puree

A light, tasty puree that works well in many dishes.

Course: Base Dishes, Veggies

Food: American

Yield: 1 batch

Calories: 621 kcal

Author: The Thoughtful Pantry

Active Ingredients

  • 2 1/2 lb. butternut squash( halved and de-seeded)
  • 1 cup veggie stock
  • 1 tbsp. garlic powder
  • 1 tablespoon. onion powder
  • salt to taste


  1. Bake the butternut squash on a try with about 1/2 an inch of water in it. Place the squash cut side down and location in the oven at 350 F. for about 1 hour. You must have the ability to quickly pierce a knife through the skin and flesh when it’s done. Allow to cool.

  2. Location all ingredients in a mixer and mix till smooth.

  3. IMPORTANT: Adjust flavorings to your liking. A lasagna is just as good as it’s filling, so ensure this tastes excellent to you before carrying on.

  4. Either pack this in the refrigerator for as much as 2 days, or reserved momentarily to continue prepping your lasagna.

Recipe Notes

Please note that the nutrition data below is a ballpark figure. Precise information is not possible.

Nutrition Facts

Butternut Squash Puree

Amount Per Serving (1 whole dish)

Calories621 Calories from Fat 9

% Daily Worth *

Fat 1g 2%

Hydrogenated Fat 1g 6%

Sodium1005 mg44%

Potassium4314 mg123%

Carbohydrates158 g53%

Fiber 26 g108%

Sugar 28 g31%

Protein15 g30%

Vitamin A121043 IU2421%

Vitamin C242 mg293%

Calcium613 mg61%

Iron 9mg50%

Percent Daily Values are based upon a 2000 calorie diet.


Here are the step-by-step instructions for making the Béchamel sauce.

Cashew Bechamel Sauce

This velvety sauce is excellent over so many things. However it’s particularly nice in lasagna!

Course: Condiments, Sauce

Cuisine: American, French

Yield: 12 servings

Calories: 178 kcal

Author: The Thoughtful Pantry


  • 2 cups raw cashews
  • 6 cups water
  • 2 tbsp. onion powder
  • 1 tablespoon. garlic powder
  • 1 1/2 cups veggie stock
  • 1 tablespoon. apple cider vinegar
  • 2 tbsp. dietary yeast
  • 1/2 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 6 medium medjool dates
  • 1/2 tsp. salt( more if needed)


  1. Soak the cashews in the water over night, or for at least 8 hours, then drain.

  2. Location all active ingredients in a mixer and blend up until totally smooth.

  3. Change salt to taste.

  4. Include more vegetable broth if needed. This is a thick and creamy sauce, however you likewise need it to be simply fluid sufficient to pour over your lasagna.

Recipe Notes

Please note that the nutrition information provided here is an estimate. Exact data is not possible.

Nutrition Realities

Cashew Bechamel Sauce

Amount Per Serving (1 serving)

Calories178 Calories from Fat 90

% Daily Value *

Fat10 g15%

Hydrogenated Fat 2g13%

Sodium209 mg 9%

Potassium314 mg 9%

Carbohydrates20 g 7%

Fiber 3g13%

Sugar 10 g11%

Protein 6g12%

Vitamin A80 IU 2%

Vitamin C 1mg 1%

Calcium34 mg 3%

Iron 2mg11%

Percent Daily Worths are based upon a 2000 calorie diet plan.

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