- 2 large parsnips, peeled and cut into 1” pieces (about 3 cups)*
- 3/4 cup cashews, soaked and drained
- 3 1/2 cups water
- 2 1/2 tablespoon fresh lemon juice
- 3 tablespoon nutritional yeast
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground nutmeg
- 1 medium butternut squash, peeled, de-seeded and cut into 3/4 – 1″ pieces (about 6 cups)**
- 1/4 cup extra virgin olive oil, divided
- 14 sage leaves, divided
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 large onions, sliced 1/4” thick
- 3 cloves garlic, minced
- 1 large bunch Swiss chard, stems removed and leaves chopped (about 10-11 cups)***
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 16 gluten-free or whole wheat lasagna noodles
1. Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
2. Boil noodles according to the directions on the package. Set aside.
3. In a large bowl, toss butternut squash cubes with 2 Tbsp olive oil, 6 sage leaves, rosemary, salt and nutmeg. Spread evenly over the surface of baking sheet. Bake at 400 degrees Fahrenheit for 22 minutes, flipping midway, or until fork tender and slightly golden. Let cool slightly and discard/compost sage leaves. Lower oven temperature to 375 degrees for baking lasagna later.
4. While squash is baking, bring a medium sized pot filled with water to boil. Add parsnip pieces to boiling water and let cook for 14-15 minutes, or until fork tender.* Drain thoroughly and set aside.
5. In a large pan, add remaining 2 Tbsp extra virgin olive oil over medium heat. Add sliced onion and let cook, stirring every 5 minutes or so, until onions are golden brown and caramelized, about 25 minutes. Add garlic, chopped chard, water, and apple cider vinegar and let cook another 5 minutes, or until chard has completely wilted. Season to taste with salt and set aside to cool slightly.
6. To make parsnip béchamel, add cashews and water to a high speed blender and blend on high until completely smooth, about 1-2 minutes. Add cooked parsnip, lemon juice, nutritional yeast, salt, garlic powder, and nutmeg and blend again until completely smooth, about 1-2 more minutes. Season to taste with additional salt, if needed.
7. To assemble lasagna, spread 1 1/4 cup of parsnip béchamel evenly over the bottom of an ovenproof lasagna dish. Arrange 4 lasagna noodles evenly on top (it’s fine if they overlap slightly). Top evenly with 1/3 of Swiss chard and onion mixture, 1/3 of cooked butternut squash, and 1/2 cup béchamel.
8. Repeat for 2 more layers. Top with a layer of 4 more lasagna noodles and the remainder of the béchamel to cover. Place 8 sage leaves evenly over the surface of the lasagna (2 rows of 4 leaves). Cover loosely with foil and bake in preheated 375 degree oven for 40 minutes. Remove foil and bake, uncovered, for 5 more minutes. Remove from oven and let sit for 10 minutes before cutting. Serve immediately.
*You can sub cauliflower for parsnips if you prefer or can’t find parsnips at the store! Use a 1/2 a head of cauliflower, chopped into florets (a little over 3 cups). Boil the florets for 6 minutes and drain before adding to them to the blender to make the béchamel.
**Short on time? Save yourself a step by picking up some pre-cut butternut squash. I often see it available at the grocery store, especially this time of year. Just make sure to recycle the packaging!
***You can use any variety of Swiss chard (rainbow, red, etc.) or dark leafy green in this recipe!