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.
Total Steps
4
Ingredients
14
Tools Needed
3
Related Article
http://asoutherngrace.blogspot.com/2008/11/magic-words.htmlIngredients
- 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 green leaf(optional)
- 1/2 cups boiling water(optional)
- 1 1/2 pounds firm or silken tofu(optional)
- 2 tablespoons olive oil
- 2 teaspoons dried basil
- 1/2 teaspoons sea salt and pepper(optional)
- 3 cups mashed cooked butternut squash
- 3/4 cups soy or rice milk(optional)
- 1/4 teaspoons ground nutmeg
- salt(optional)
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 375' f. Saute onion in olive oil until soft. <a href="/DRM2WPZ4">Stir </a>in garlic and greens. <a href="/TPWNYF5L">Can </a>add a little water if needed to <a href="/WPFKW7GH">steam. </a> <a href="/WPFKW7GH">Steam </a>5 minutes or utnil soft with lid on. Set aside.
Step 2
With food processor, <a href="/S6W4FR7F">blend </a>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 <a href="/R34ZSY3M">top </a>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 <a href="/R34ZSY3M">top </a>and cover with butternut sauce. Pour <a href="/W7VKDJHH">boiling </a>water at corners and around edges of lasagna.
Step 4
Cover pan and <a href="/RNT367Z2">bake </a>for 35 minutes. Remove cover and <a href="/RNT367Z2">bake </a>10 more minutes.