2 cups (1-inch) cubed butternut squash
1 Tbsp coconut oil, melted
2 cups raw cashews, soaked
1/3 cup fresh lemon juice
2 garlic cloves
1 tsp salt
2 Tbsp 100% pomegranate juice
2 Tbsp nutritional yeast
1 small onion, peeled and chopped
1 bunch kale, stems removed and chopped into bite-size pieces
1/2 tsp pepper
2 tsp oregano
2 tsp basil
1 tsp thyme leaves
1 cup pomegranate seeds
28 ounces vegan marinara
6 spelt/brown rice lasagna sheets
Garnish: freshly chopped basil
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. In a large bowl, toss butternut squash with 2 tsp melted coconut oil, coating well. Season with salt and pepper lightly.
Spread the squash in an even layer on the prepared baking sheet. Bake for 20 to 30 minutes, until fork tender. Reduce oven temperature to 350 degrees F.
Drain cashews and add to the bowl of a food processor along with lemon juice, garlic, salt, pomegranate juice, nutritional yeast, and 1/4 cup water. Process until smooth. Set aside.
In a medium skillet, heat remaining coconut oil until hot. Once hot, add onion and cook until soft, about 3 minutes. Stir in kale, pepper, oregano, basil, and thyme. Cook until wilted, about 3-5 minutes. Remove from heat and set aside.
In the bottom of a 9×9-inch baking dish, spread 1/2 cup marinara sauce. Top with 2 lasagna noodle sheets. Spread a layer of 1/2 cup cashew mixture. Top with a layer of butternut squash.
Add another layer of 1/2 cup marinara sauce, 2 noodle sheets, 1/2 cup cashew mix, and squash. Top with a layer the kale mixture in an even layer.
Sprinkle 1/2 cup of pomegranate seeds on top. Top with another layer of 1/2 cup marinara sauce, 2 noodle sheets, a final layer of squash and final 1/2 cup cashew mix. Finish with remaining marinara sauce and top with remaining pomegranate seeds.
Bake for 20 to 25 minutes. Top with freshly chopped basil.