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Ingredients
- Tofu Filling:
- 12 * 12 ounces lasagna noodles (9 to 12 noodles)
- 1/2 * 1/2 onion, minced
- 2 * 2 teaspoons olive oil
- 2 * 2 cloves garlic, minced
- 8 * 8 cups chopped spinach, kale, chard, or other dark green leafy vegetablegreen leafy vegetable
- 3/4 * 3/4 cup chopped walnuts or pecans
- 1/2 * 1/2 cup boiling water
- 1 1/2 * 1 1/2 pounds firm or silken tofusilken tofu
- 2 * 2 tablespoons olive oil
- 2 * 2 teaspoons dried basil
- 1/2 * 1/2 teaspoon sea salt Black pepper to taste
- Butternut Sauce:
- 3 * 3 cups mashed cooked butternut squash
- 3/4 * 3/4 cup nondairy milk
- 1 * 1 tablespoon miso
- 1/4 * 1/4 teaspoon ground nutmeg
- * Salt to taste
Preparation
Step 1
Preheat oven to 375 degrees F. Saute onion in olive oil until soft. Stir in the garlic and greens. If the greens are dry, add a little water. Cover and steam 5 minutes or until soft. Set aside.
Place tofu filling ingredients in food processor or blender. Puree until smooth. Remove to bowl and set aside. Place Butternut Sauce ingredients in food processor or blender. Puree until smooth.
Assemble lasagna as follows: Cover the bottom of 9 x 13-inch pan with thin layer of sauce. Place a single layer of lasagna noodles in bottom of pan. Leave a little space between the noodles because they will expand when cooked. Spread 1/2 of the tofu filling over noodles. Sprinkle 1/2 of the cooked greens over tofu. Spread 1/3 of the butternut sauce over the greens. Repeat for one more layer. Place noodle layer on top and cover with butternut sauce. Sprinkle chopped nuts evenly over squash. Pour boiling water in corners and around edges of lasagna. Cover pan with foil and bake for 35 minute. Remove cover and bake 10 minutes. Let the lasagna rest for at least 10 minutes before slicing to set.