Last weekend my two brothers and sisters in-law came in from Saskatchewan for a visit. We hardly get to see them so it was a huge treat! I wanted to have meals ready so that we could do more visiting and less chopping during their time here. Lasagna is always a hit, but I figured it was time to mix the recipe up a little. I was going for something creamy with a healthy white sauce and boy did I find it! Presenting the Butternut Squash and Chard Creamy Vegan Lasagna.
This butternut squash and Swiss chard recipe incorporates parsnips (wow right?), cashews and sage for an interesting flavour twist. The parsnips add to the creaminess with less fat as fewer cashews are required for the sauce.
This recipe is from Kris Carr, Crazy Sexy Life. You can find the recipe here. I contacted her to make sure I could share this recipe and they said that I could use their photo and that I should link directly to the recipe on their website. Kris is an inspiring, plant based cancer survivor, author and well known speaker who encourages others to embrace healthy eating, exercise, meditate and love their bodies!
This lasagna can be made gluten free by using brown rice or other gluten free pasta and can be put together ahead of time and frozen prior to baking. Then it’s just a matter of pulling it out of the freezer the day before to let it thaw. Voila! Bake it, make some garlic bread and a kale caesar salad and you are set! I always double the recipe. You can make big lasagnas or small ones depending on the size of your family.
Here are photos of the lasagna as I prepped it. As you will see, the photos get less lovely as the daylight dims… I would have to have recipes completed and ready to eat by around 2:30 p.m. in order to capitalize on the great lighting! Bear with me. 🙂
