Lasagna with Cashew Tomato Sauce

Photo: Down to Earth Recipes
A super healthy version of a classic comfort food. This lasagna is made with an abundance of vegetables, a rich Cashew Tomato Sauce, and classic marinara sauce for a wholesome dairy-free dish.
Yield
6-8 Servings
Vegan
Gluten-Free
Soy-Free
Entrees
Ingredients
  • 2 cups cubed Kabocha pumpkin
  • ¼ cup prepared pesto
  • 1½ cups marinara sauce of choice
  • 1 box lasagna noodles, cooked according to directions and drained
  • 1 recipe Cashew Tomato Sauce
  • ½ cup shredded carrots
  • ½ cup shredded zucchini
  • 2 cups spinach
Instructions
  1. In a large saucepan, boil 4 cups water. Add cubed pumpkin and cook until soft, about 10 minutes. Drain and mash slightly with pesto. Set aside.
  2. To build lasagna: Cover bottom of an 8x8 baking dish with ½ cup marinara sauce. Line cooked noodles on top of sauce, and then layer with pumpkin-pesto mixture. Add another layer of noodles, top with 1 cup Cashew Tomato Sauce, and add spinach. Add another layer of noodles, then zucchini and carrots. Add a final layer of noodles, spread with remaining Cashew Tomato Sauce. Pour remaining marinara sauce over top.
  3. Bake at 350º for 35 minutes, or until sauce is bubbling and vegetables look cooked. Let stand ten minutes before serving.