Butternut Squash and Wild Mushroom Lasagna

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Butternut Squash and Wild Mushroom Lasagna - Vegan Planet

 

1 tbsp olive oil

1 small yellow onion, minced

2 small butternut squash, peeled, seeded, and coarsely grated

2 garlic clove, minced

3 cups mixed sliced wild mushrooms (chanterelle, shiitake, oyster,

cremini, portobello)

1 tsp dried thyme

Salt and freshly ground black pepper

12 ounces lasagna noodles

¼ tsp tumeric

One 16-ounce package soft tofu, drained

1 cup soy milk or other dairy free milk

½ cup chopped pecans, toasted

1 cup shredded vegan mozzarella cheese

¼ cup minced fresh Italian parsley leaves

 

Preheat oven to 375 degrees. Cook the lasagna noodles and turmeric

in a large pot of boiling salted water, stirring occasionally, until

al dente, about 10 minutes. Drain noodles and spread out on a work

surface to prevent them from sticking together.

 

Heat olive oil in a large saucepan 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.

 

Combine the tofu, soy milk, and salt to taste in a food processor

and process until smooth.

 

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

vegan cheese and remaining pecans.

 

Bake until hot and bubble, about 30 minutes. Let rest for 5

minutes. Garnish with parsley and serve.