A yummy alternative to regular lasagna — seasonal, vegetarian and vegan. It's very hearty and works really well as a reheated lunch.
- 9-11 lasagna noodles (I just buy a standard box)
- ½ onion, minced
- 2 tsp olive oil
- 2 cloves garlic, minced
- 8 c chopped spinach/kale/chard (I just buy a bunch of standard kale)
- ¾ c chopped walnuts
- ½ c boiling water (This just for the very end, and is optional)
- Tofu filling
- 1 ½ lbs firm or silken tofu
- 2 tbsp olive oil
- 2 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 3 c mashed cooked butternut squash (buy some frozen squash to get this amount, or it's equivalent to one large squash or two small ones that you peel, chop up and mash)
- ¾ c milk (dairy or nondairy)
- ½ tsp sea salt
- 1 tbsp miso
- ¼ tsp ground nutmeg
Preheat oven to 375 degrees.
Saute onion in olive oil until soft. Stir in garlic and greens. If 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 bowl and set aside.
Place sauce ingredients in food processor or blender. Puree until smooth.
Assemble lasagna as follows: Cover bottom of 9x13-inch pan with thin layer of sauce ( I use a glass Pyrex dish) Place a single layer of lasagna noodles in bottom of pan. Leave a little space between the noodles as they will expand when cooked. Spread ½ of the tofu filling over the noodles. Sprinkle ½ 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 over squash.
Optional: Pour boiling water in corners and around edges of lasagna.
Cover pan with foil and bake for 35 minutes. Remove cover and bake 10 minutes. Allow to stand 5 to 10 minutes before serving.