Butternut Squash Lasagna with Cashew Cheese

Butternut Squash Lasagna with Cashew Cheese 

Serves: 4-6 | Prep Time: 20 minutes | Cook Time: about 1 hour

Equipment Needed:

• Cast Iron Skillet / Sauté Pan
• Food processor
• Knife
• Bowls
• Peeler
• Mandoline

INGREDIENTS

Herbed Cashew “Ricotta Cheese”

• 2 cups raw cashews
• 2 cups water
• zest of 1 lemon
• juice of 1 lemon
• 1 teaspoon sea salt
• ½ tablespoon finely chopped parsley
• ½ tablespoon finely chopped sage
• ½ tablespoon finely chopped thyme

Meat Sauce Filling

• 2 pounds ground grass-fed beef
• 1 onion, small dice
• 2 carrots, peeled, small dice
• 2 clove garlic, rough chop
• 2 cups Bare Bones Beef Bone Broth
• 1 – 6oz can black olive, drained, rinsed
• 1 – 4oz jar capers, drained
• 1 – 8oz can artichokes, drained
• 1 can diced tomatoes, drained
• juice of 1 lemon
• 1 tablespoon freshly chopped thyme
• 1 tablespoon freshly chopped parsley
• 2 teaspoon sea salt
• 2 teaspoon ghee or cooking fat

Butternut Squash Noodles

• 2-3 butternut squash, peeled, seeds removed
• 1 Tbsp ghee or olive oil
• 1 tsp sea salt

METHOD 

For cashew cheese: 

Soak cashews in water, lemon juice and salt for 2 hours.

Strain liquid and puree cashews in food processor until smooth.

Add fresh herbs and lemon zest then pulse until fully incorporated. Adjust seasoning with salt to taste.

For meat sauce: 

In cast iron skillet or saute pan, heat 1 tablespoon cooking fat over high heat. Add ground beef and brown. Season with 1 teaspoon of sea salt then remove from pan and set aside.

In the same pan, add 1 tablespoon cooking fat, onion, carrots, garlic and 1 teaspoon sea salt, and sweat, stirring regularly, until onions are translucent.

Add artichokes, olives, tomatoes and beef bone broth. Bring to boil then reduce to a simmer. Let simmer for 10 minutes to reduce and meld flavors.

Stir in fresh herbs and lemon juice, then continue simmering for 10 minutes or so. Using a blender or food processor, puree mixture smooth. Add sauce back to pan and stir in the browned ground beef and capers. Mix thoroughly then let simmer on low for 10 minutes.

For butternut squash “noodles”: 

Preheat oven to 350.

Cut the ends off the squash then stand up and cut in half. Cut off the “bowl” portion of the squash, leaving the “neck” portions for your “noodles.”

We diced up the “bowl” portions and roasted it in the oven with some ghee and sea salt and then spread it over the top of the lasagna before baking.

Once your diced squash is in the oven, it’s time to make you noodles! Using your mandoline, carefully cut the squash lengthwise into thin slices. Adjust your mandoline to get nice thin and even slices, about a ⅛ inch.

Toss butternut noodles in olive oil and a pinch of salt then layer in a deep baking pan with meat sauce and cashew ricotta. Do this until you fill the pan up and then cover with foil.

Place in the oven and bake for 45 minutes or until butternut noodles are knife tender.

NOTE: Don’t want to make the “noodles”?  Skip it by simply dicing and roasting all the butternut squash, and instead turning this dish into a casserole. Let’s be honest, lasagna is just a fancier casserole anyway, right?