PASTA DAY: Autumn Harvest Lasagne

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* Exported from MasterCook *

 

Autumn Harvest Lasagne

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 112

Serving Size : 8 Preparation Time :0:00

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

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 onion -- minced

1 pound butternut squash -- peeled

and coarsely grated

1 garlic clove -- minced

8 ounces porcini mushrooms -- sliced

1 teaspoon dried thyme

salt and freshly ground black pepper

1 pound lasagna noodles

1 pound soft tofu

1 cup soy milk or milk

1/2 cup chopped pecans -- toasted

1/4 cup minced fresh flat-leaf parsley

1 cup shredded mozzarella cheese

OR soy mozzarella

 

Wild mushrooms, butternut squash, and pecans make this out-of-the-ordinary

lasagne extraordinary. Serve with steamed broccoli or another green vegetable.

 

Preheat oven

 

Heat the oil in a saucepan over medium heat. Add the onion, squash, and

garlic, and cover and cook for 10 minutes, or until soft. Add the

mushrooms, thyme, and salt and pepper to taste. Cook for 5

minutes. Transfer to a bowl and set aside. Cook the lasagna noodles

according to the package directions. Combine the tofu, soy milk, and salt

to taste in a food processor and process until well blended. Spread a thin

layer of the tofu mixture in the bottom of a 9-by-13-inch baking

dish. Arrange a layer of the noodles on top of the tofu mixture, and top

with half of the squash mixture. Sprinkle with half of the pecans. Top

with layers of the remaining squash, noodles, and tofu. Top with the

cheese and the remaining pecans, and bake for 30 minutes. Remove from the

oven and let stand for 5 minutes before cutting.

 

Serves 8

 

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