Vegan Butternut Lasagna
1/2 onion, minced
2 teaspoons olive oil
2 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon ground nutmeg
Salt to taste
With food processor, blend tofu until smooth and place in a bowl. Do the steps for the butternut squash. set aside.
To assemble lasagna, place a layer sauce a the bottom, then a layer of lasagna noddles, (you do not need to pre-cook the noodles) but leave space in between as they will expand when cooked. Then place a layer (1/2) of the tofu filling on top of the noodles. Place a layer of (1/2) of the cooked greens over the tofu. Spread (1/3) the butternut sauce over the greens. repeat for one more layer ending with a noodle layer on top and cover with butternut sauce. Pour boiling water at corners and around edges of lasagna.
I found this recipe online and took out the walnuts that they have sprinkled on top. If I were to sprinkle nuts on top, I'd use a 3/4 cup crushed macadamia and pine nuts.
Wednesday, December 9, 2009 - 3:02am