September 24, 2009
My father was recently diagnosed with an illness that has required him to eat a strict vegan diet. My father was the second youngest of six, raised on a beef ...
Edited by: Denise Wetherell, Barnaby Dorfman
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Yield: 9 servings
[edit] Ingredients
12 |
ounces lasagna noodles (9-12 noodles) |
½ |
onion, minced |
2 |
teaspoons olive oil |
2 |
|
8 |
cups chopped spinach, kale, chard , or other dark green leaf |
½ |
cup boiling water |
Tofu filling: |
|
1 ½ |
pounds firm or silken tofu |
2 |
tablespoons olive oil |
2 |
|
½ |
|
3 |
cups mashed cooked butternut squash |
¾ |
|
¼ |
teaspoon ground nutmeg |
Salt to taste |
[edit] Preparation
Step 1 |
Preheat oven to 375' f. Saute onion in olive oil until soft. Stir in garlic and greens. Can add a little water if needed to steam. Steam 5 minutes or utnil soft with lid on. Set aside. |
Step 2 |
With food processor, blend tofu until smooth and place in a bowl. Do the steps for the butternut squash. set aside. |
Step 3 |
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. |
Step 4 |
Cover pan and bake for 35 minutes. Remove cover and bake 10 more minutes. |
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[edit] About Vegan Butternut 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.
