Butternut Squash and Mixed Mushroom Lasagna

Butternut squash

A dairy- and tomato-free lasagna, this one is offbeat, based on butternut squash and a creamy tofu sauce. It’s a luscious dish makes a special fall meal. It also makes a terrific vegan main dish for Thanksgiving dinner. 

Serves: 8 or more

  • 1 large butternut squash (about 2 pounds)

Sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, minced
  • Two 12-3-ounce packages firm silken tofu
  • Salt and freshly ground pepper to taste

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  • 1 pound mixed wild mushrooms, cleaned, stemmed, and sliced
    (choose from among portabella, baby bella, crimini, and shiitake)
  • 1/4 cup dry white wine
  • 1/4 cup minced fresh parsley
  • 9 no-boil lasagne noodles
  • Wheat germ for topping

To bake the squash, halve it lengthwise and scoop out the seeds. Place the halves cut side up in a shallow, foil-lined baking dish and cover with more foil. Bake at 375 degrees for 40 to 50 minutes, 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 F.

Combine all the ingredients for the sauce in a food processor and process until very smooth.

Combine the mushrooms and wine in a wide skillet and cook over medium heat, covered, until the mushrooms are wilted, about 8 minutes. Stir in the parsley.

Spread just enough sauce to coat the bottom of a shallow 9- by 13-inch casserole dish. Arrange one layer of 3 lasagne noodles over it crosswise. Follow with a layer of half of the mushrooms, half of the squash slices, and half of the remaining sauce. Then place another layer of 3 noodles, the remaining mushrooms and squash, and the remaining noodles. Finish with a layer of the remaining sauce, sprinkled with some wheat germ.

Cover the lasagne loosely with foil and bake for 35 minutes. Uncover and bake for 10 minutes more. Let stand for 10 minutes, then cut into squares and serve.

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3 Responses to “Butternut Squash and Mixed Mushroom Lasagna”

  1. Barbara Pollak says:

    mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

  2. marydg says:

    Which no-boil lasagna noodles do you recommend? I almost purchased Bertoli. When I checked the label, eggs are listed.

  3. Nava says:

    Hi Mary — sorry, I somehow missed this comment. DeCecco aren’t specifically no-boil, but they do have an option for layering raw in the pan. And they have those nice wavy edges. Barilla no-boil lasagne noodles also have egg, and aren’t that great. Hope that helps!

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