Vegan Butternut Lasagna
By: Denise Wetherell
Published: Wednesday, December 9, 2009 - 3:02am

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
Butternut Sauce:
3 cups mashed cooked butternut squash
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.

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.