1cupcashews soaked in boiling water for min 10 minutes
2tbsp roughly chopped fresh basil
10-12butternut squash sheets
Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit)
In a large pot saute the diced onion and garlic in olive oil for a few minutes until the onion begins to soften.
Add in the ground meat, sprinkle with salt and using a wooden spoon break the meat up into a fine crumble. Cook for approximately 10 minutes until the meat begins to brown.
Once the meat is completely cooked through stir in the oregano, chili flakes, tomato paste and tomato sauce. Leave to simmer for 10 minutes.
In a high speed blender combine the drained cashews, garlic and almond milk and blend until completely smooth, there should be no small bits. Transfer the mixture to a bowl and stir through the fresh basil.
In a 9 x 5 inch baking dish start by spooning in a layer of the tomato meat sauce. Place the butternut squash sheets overtop of the sauce, followed by another layer of tomato meat sauce and then a thin layer of the cashew cream. Repeat layering 2 more times and finish with a layer of cashew cheese on top.
Bake in the oven for 45-50 minutes until a golden brown crust has formed and the butternut squash sheets are tender. Keep an eye on the lasagna while it bakes to ensure it doesn't brown too quickly on top (if it does, loosely cover it with a sheet of tin foil). Sprinkle with fresh parsley before serving.
If you cant buy the sheets precut, you can make them yourself by peeling off the outer skin of two butternut squash. Next use a vegetable peeler to cut long rectangular, thin slices (the thinner you can cut the sheets of butternut squash the better)