Vegan Butternut Lasagna

Ingredients

12 ounces lasagna noodles (9-12 noodles)
1/2 onion, minced
2 teaspoons olive oil
2 cloves garlic, minced
8 cups chopped spinach, kale, chard , or other dark 1/2 cup boiling water
Tofu filling:
1 1/2 pounds firm or silken tofu
2 tablespoons olive oil
2 teaspoons dried basil
1/2 teaspoon sea salt and pepper to taste
3/4 cup soy or rice milk
1/4 teaspoon ground nutmeg
Salt to taste

Preparation

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.
2
With food processor, blend tofu until smooth and place in a bowl. Do the steps for the butternut squash. set aside.
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.
4
Cover pan and bake for 35 minutes. Remove cover and bake 10 more minutes.

Tools

 



About

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.

Yield:

9 servings

Added:

Wednesday, December 9, 2009 - 3:02am

Creator:

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