Vegan Butternut Lasagna


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


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.
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.
Cover pan and bake for 35 minutes. Remove cover and bake 10 more minutes.




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.


9 servings


Wednesday, December 9, 2009 - 3:02am


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