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Butternut & Wild Mushroom Lasagna with Pecan Parmesan


for the butternut squash puree:

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 teaspoons olive oil
1 teaspoons cinnamon
salt and pepper to taste

for the pecan parmesan:

3 cups raw pecan pieces
1 cup nutritional yeast
juice of half a lemon
1 teaspoon minced garlic

for the wild mushrooms:

hot water
1 8oz package of dried wild mushrooms
10-12 sage leaves, chopped into small strips
½ teaspoon olive oil
salt and pepper to taste

for the basil cream sauce:

3 tablespoons vegan butter
3 tablespoons whole wheat flour
4 cups almond milk (or other vegan milk)
1 cup fresh basil leaves, loosely packed
a couple dashes of dried thyme
1 teaspoon arrowroot powder (optional)
salt and pepper to taste

for the lasagna:

12 no-boil lasagna noodles
olive oil spray or olive oil to grease the casserole dish



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