PASTA: Butternut Squash And Fresh Mushroom Lasagne

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* Exported from MasterCook *

 

Butternut Squash And Fresh Mushroom Lasagne

 

Recipe By : Pasta East to West, by Nava Atlas, page 110

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 large butternut squash -- (about 2 pounds)

***SAUCE***

1 tablespoon extra-virgin olive oil

1 large onion -- chopped

2 cloves garlic -- minced, up to 3

2 packages firm silken tofu -- 12.3-ounces each

1 teaspoon salt -- or to taste

Freshly ground black pepper -- to taste

1 pound mixed fresh mushrooms -- cleaned and sliced

(choose from portobello or baby bella or

crimini and stemmed shiitake)

1/4 cup dry white wine

1/4 cup minced fresh parsley

9 no-boil lasagne noodles

Wheat germ for topping

 

6 to 8 servings

 

A dairy-and tomato-free lasagne, this deceivingly luscious dish makes a

special fall meal. A well-flavored silken tofu puree makes a great

stand-in for ricotta.

 

To bake the squash in the oven, preheat the oven to 375 degrees. Halve the

squash lengthwise and scoop our the seeds. Place the halves cut side up in

a shallow, foil-lined baking dish, and cover with more foil. Bake until

easily pierced with a knife but still firm, about 40 to 50 minutes. To

microwave the squash, simply place it whole in a microwave-safe baking

dish, and microwave on high for 10 to 15 minutes, checking it at 5-minute

intervals and turning it slightly, or until easily pierced with a knife but

still firm. This step can be done ahead of time.

 

When the squash is cool enough to handle, cut it into 1/2-inch-thick

slices, then peel and cut each slice again so that it is 1/4 inch

thick. Don't worry if the slices break apart. If the squash has been

microwaved, remove the seeds from it as you slice that section.

 

Preheat the oven to 350 degrees. Combine all the sauce ingredients in a

food processor, and process until very smooth.

 

Combine the mushrooms and wine in a wide skillet, then cover and cook over

medium heat until the mushrooms are wilted, about 8 minutes. Stir in the

parsley.

 

Spread just enough tofu sauce to coat the bottom of a shallow 9- by 13-inch

casserole dish. Arrange one layer of 3 lasagna noodles over it

lengthwise. Follow with a layer of half of the mushroom mixture, half of

the squash slices, and half of the remaining tofu sauce. Then place

another layer of 3 noodles, the remaining mushrooms and squash, and the

remaining noodles. Finish with a layer of the remaining tofu sauce,

sprinkled with some wheat germ.

 

Cover loosely with foil and bake until the noodles are tender, about 35 to

40 minutes. (Test them by piercing all the layers with a sharp

knife.) Uncover and bake 5 minutes more. Let the lasagne stand for 5

minutes, then cut into squares to serve.

 

Calories: 314, Carbohydrate: 49 g, Total Fat: 7 g, Cholesterol: 0 g,

Protein: 15 g, Sodium: 343 mg.

 

 

 

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