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This Butternut Squash and Wild Mushroom Lasagna Recipe was submitted on 02/29/2004 by Amanda from Utah.
"Flavorful mushrooms, butternut squash, and pecans make this out-of-the ordinary lasagna extaordinary. Use a variety of fresh, wild mushrooms, if available, or include a small amount of reconstituted, dried porcinis or morels for extra flavor. Cremini or portobello mushrooms may be used as well. When assembled ahead of time, this makes a great weeknight supper. Serve with steamed broccoli or another green vegetable."
Ingredients:
1 tablespoon olive oil
1 small yellow onion, minced
1 small butternut squash, peeled, seeded, and coarsly grated
1 garlic clove, minced
3 cups minced, sliced wild mushrooms, such as chanternelle, shiitake, and oyster mushrooms
1 teaspoon dried thyme
Salt and freshly ground black pepper
12 oz. lasagna noodles
1/4 teaspoon turmeric
1 16 oz. package soft tofu, drained
1 cup soy milk or other dairy-free milk
1/2 cup chopped pecans, toasted
1 cup shredded vegan mozzarella cheese
1/4 cup minced fresh italian parsley leaves
Directions:
1. Preheat the oven to 375 degrees F. Cook the lasagna noodles and turmeric in a large pot of boiling, salted water, stirring occasionally, until al dente, about 10 minutes.
Drain the noodles and spread out on a work surface to prevent them from sticking together.
2. Heat the olive oil in a large sauce pan over medium heat. Add the onion, squash, and garlic. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the mushrooms, thyme, and salt and pepper to taste and cook until softened, about 5 minutes. Transfer to a large bowl and set aside.
3. Combine the tofu, soy milk, and salt to taste in a food processor and process until smooth.
4. Spread a thin layer of the tofu mixture over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles and top with half of the squash mixture. Sprinkle with half of the pecans. Repeat the layering with the remaining squash, noodles and tofu. Top with the vegan cheese and remaining pecans.
5. Bake until hot and bubbly, about 30 minutes. Let rest for 5 minutes. Garnish with the parsley and serve.
Groups:
Vegan, Dinner, Pasta, Italian, Main Dish |
Preparation Time:
10 mins
Cooking Time:
45 mins
Servings:
8 |
