Broccoli? Recipe: Squash and Caramelized Onion Lasagna (Vegan)

[Guest guest]

Some years ago I saw a programme on Canadian Living Cooks which did a Squash and

Caramelized Onion Lasagna. Well, I often see those and say `That's Nice' but

don't try to

find the recipe. That time, I did. Not only that but I made it too :=) And since

then I made

it over and over again.

 

I had forgotten about it when I asked my broccoli question the other day, but I

ran across

it just now. I have messed with the recipe somewhat to make it suit my dietary

hangups

(as in veganized it, reduced the fat, substituted wholewheat for white stuff,

etc. :=) but

here it is, more or less as I used to make it: (For those who like to cook with

eggs and

dairy, the ovo-lacto substitutes are obvious. That was the way it was originally

made.)

 

 

SQUASH AND CARAMLIZED ONION LASAGNA (VEGAN)

 

3 Tbsp. olive oil olive oil

4 large onion, sliced and cooked as to directions below.

1/2 c. ww flour

4 c. low fat soymilk

1/3 cup parmezan cheez (OR a Tbsp or more of nutritonal yeast to taste)

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp freshly grated nutmeg

9 wholewheat lasagna noodles

3 c. broccoli, chopped

 

Squash filling:

1-1/3 cups low-fat medium tofu, mushed

1-1/3 cups squash puree (or use unsweetened canned pumpkin - not the pie

filling)

Substitute for 2 eggs

1/2 c. fresh wholewheat breadcrums

2 Tbsp parmezan cheez (or 1 Tbsp nutritional yeast or to taste)

1/4 tsp salt

1/4 tsp freshly ground black pepper

pinch freshly grated nutmeg.

 

Set oven at 375F or 190C. Melt 2 Tbsp oil in large skillet and over Med-low heat

cook

onion for 45 minutes, stirring now and then, until golden brown. Set aside.

NOTE: This is

the secret to the flavour of this dish. Skip this part and it won't be nice at

all :=(

 

Meanwhile, in a heavy saucepan, fake up a bechamel sauce from the other Tbsp

oil, the

flour, and the soymilk - best to cook the flour in the oil before stirring the

soymilk in

slowly, but it often takes more oil that one likes these days, so whisk together

and cook

for about 15 minutes, stirring almost constantly to prevent burning, to make

sure that the

flour is cooked and the `bechamel' has thickened. Remove from heat and stir in

1/4 cup of

trhe parmezan cheez OR most of the nutritional yeast, whichever you prefer. Add

the salt

and pepper and nutmeg and stir again.

 

Meanwhile, while these things are cooking (the oniions are caramelizing, the

bechamel is

thickening), cook th4e noodles for around 10 minutes in boiling salted water -

until

almost al dente. Remove from pot, save the cooking liquid, and rinse the noodles

in a

large bowl in cold water. Put them on a clean damp tea towel in a single layer

until you are

ready to use them.

 

Cook the broccoli in the pasta water, which has been brought back to the boil,

and cook

for a couple of minutes only. Drain and refresh under cold water, drain again,

and set

aside.

 

Squash Filling: In a food processor, mix the tofu, the squash (or pumpkin) puree

until

smooth then put it in a large bowl and stir in the egg substitute, breadcrumbs,

parmezan

cheez or nutritional yeast, along with the salt pepper and nutmeg. Make sure

they are all

very well mixed together. Set aside.

 

Take out 1 cup of the cheez sauce (This is for the top of the lasagna) and set

aside for

now.

 

Oil a 13 x 9 in. lasagna pan and arrange 3 of the noodles in a layer across the

bottom.

Spread these noodles with half of the squash filling, half the broccoli, half of

the onion and

half of the remaining cheez sauce. Put down three more noodles and repeat. Top

with the

last three noodles, cover with the 1 c. cheez sauce you set aside, and sprinkle

with that

little bit of parmezan cheez or nutritional yeast you had left from making the

cheez sauce.

 

Bake for around 40 minutes until it is all lovely and bubbly and going golden

brown.

Remove from oven and let it stand for 10 minutes or so before attempting to cut

it.

 

Serve and enjoy.

 

Best, Pat