Kale and Butternut Squash Lasagna with Sweet Tomato Sauce and Sage Cream Gluten-Free Recipe

You can swap the butternut squash for sweet potatoes or any winter squash, and if you’re time-crunched, sub two 24-ounce jars of store-bought tomato sauce rather than making it from scratch. Note: You need to soak the cashews for 4 hours and blanch and peel the tomatoes before starting this recipe.

Servings 6

Author Heather Crosby

Ingredients

Avocado oil
1 small white onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
12 large Roma tomatoes, blanched, peeled, and chopped
Kosher salt or fine sea salt and freshly ground pepper
2-1/2 cups raw, unsalted cashews, soaked for 4 to 6 hours, drained, and rinsed
1 tablespoon fresh lemon juice
6 fresh sage leaves
1 (10-ounce) package gluten-free lasagna noodles, (we like Tinkayada brand)
6 cups peeled, seeded, and shredded butternut squash (from about 1 medium squash)
1 large bunch Tuscan kale, thick center stems discarded and leaves chopped
12 cherry tomatoes, on the vine, if desired (optional)

Instructions

Make the tomato sauce: Heat a large skillet over medium heat until hot. Add 1 tablespoon avocado oil and the onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables start to soften and caramelize, 7 to 10 minutes. Stir in the Roma tomatoes and cook, stirring occasionally, until the tomatoes break up, 10 to 15 minutes. Transfer to a blender and blend until smooth, adding water 2 tablespoons at a time, as needed, to reach a thick tomato sauce consistency. Season to taste with salt and pepper. Set aside.
Make the sage cream: In a blender, combine the soaked cashews, the lemon juice, and sage leaves with 1-1/2 cups water and 1 teaspoon salt. Blend until silky smooth, adding water 1 tablespoon at a time, as needed, to reach a thick consistency (like melted ice cream), 2 to 5 minutes. Set aside.
Preheat the oven to 400°F. Boil a large pot of water, then cook the noodles according to the package directions. Drain and place in a single layer on sheets of parchment paper.
Meanwhile, in a skillet over medium heat, warm 1 tablespoon avocado oil. Add the shredded squash and 1/2 teaspoon salt and a grinding of pepper and sauté until softened but still al dente, about 3 minutes. Remove and set aside.
In the same skillet over medium-high heat, add the kale and a pinch of salt and cook until the kale wilts and is reduced by half, 2 to 3 minutes. Set aside.
In the bottom of a 13 by 9-inch baking pan, spread 1/2 cup tomato sauce. Top with a layer of 3 noodles. Spread 1/2 cup tomato sauce and 1/2 cup sage cream over the noodles. Sprinkle with a large handful of butternut squash and a small handful of the kale, season with a pinch of salt and a grinding of pepper, then top with another layer of 3 noodles. Repeat these steps, seasoning each layer with a pinch of salt and a grinding of pepper to use all the noodles, sauces, and veggies in a 4-layer lasagna, finishing with a layer of sauces. Top with cherry tomatoes, drizzle with 1 tablespoon oil, and add a pinch of salt and a grinding of pepper. Cover with parchment paper and bake for 25 minutes. Remove the parchment and bake until bubbling, about 20 minutes longer. Let cool for 5 to 10 minutes, sprinkle with salt, slice, and serve.