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Ingredients

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• 1 small butternut squash ((1 small squash yields ~2 cups or 480 g purée))
• 10-12 cloves garlic, peeled and left whole
• 1 ¼ cup raw cashews
• 3 Tbsp lemon juice
• 1/2 tsp sea salt ((plus more to taste))
• 1 Tbsp nutritional yeast ((optional))
• 1 ½ cups water ((plus more as needed to blend))
• 10 ounces dry lasagna noodles
• 1 Tbsp salt ((for salting pasta water))
• 1/2 tsp olive oil
• 1 ½ Tbsp olive oil
• 1 large onion, diced ((1 onion yields ~3 cups chopped))
• 6 cups roughly chopped cremini mushrooms
• 8 cups finely chopped kale ((1 bundle yields ~8 cups))
• 1/2 tsp each sea salt and black pepper
• 1 tsp dried thyme ((optional))
• Freshly chopped basil
• Vegan parmesan cheese