Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Butternut & Wild Mushroom Lasagna with Pecan Parmesan

print
Ingredients: 

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


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
laerkin's picture
laerkin

Top Recipe Keepers





Share with Facebook