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Butternut Squash and Zucchini Lasagna

Since the whole "no more gluten" thing, I've been doing really well. I don't miss bread, or have any inconsolable cravings. I did hope that maybe a few pounds might drop off but eh, what are you gonna do? Start thinking about your next meal, that's what I do.

When I started playing around with the idea of this dish in my head, I though there was no way it would even get close to actual lasagna. I was so pleasantly surprised.

There were no leftovers. I barely got a photo to share with you before it was destroyed.



2 zucchini, sliced lengthwise
1 butternut squash, peeled and sliced lengthwise

4 batches cashew cream sauce
2 block extra-firm tofu, crumbled
3 tbsp tahini
5 garlic cloves, minced
6 tbsp  nutritional yeast
pinch nutmeg
2 tbsp lemon juice

pepper
1/4 c finely chopped onion
1/4 c minced basil 

kale, chopped
  1. Preheat the oven to 375.
  2. Cook the butternut squash until it's tender. While it's cooking sprinkle some salt over the zucchini and let it set to the side for awhile. Also, mix together the ingredients: tofu - basil and set that aside too (this is my ricotta cheese recipe).
  3. Once the squash is tender and cool to the touch, put about 1/3 of a cup of cashew cream sauce in the bottom of a 9 x 13 pan. Then layer zucchini, ricotta, cashew cream, butternut squash, ricotta, cashew cream sauce, zucchini, ricotta, cashew cream, butternut squash. For the top layer take your chopped kale and coat in the remaining 1/3 a cup of cashew cream sauce. 
  4. Bake for 30-40 minutes. 



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