serves 4 generously
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick)
or 2 small butternuts (about 5 cups worth)
1 14-oz can of plain tomato sauce
4 garlic cloves, minced
1/4 cup nutritional yeast
2 tsp Italian herb dried spice
1 tsp fresh black pepper
4 cups of your favorite mushrooms (I used shiitake and white button), sliced
4 cups of swiss chard, rib removed, washed, & chopped
1 tbsp fresh tarragon, minced
1 tbsp fresh rosemary, minced
1 tsp red chili flakes (if you like heat)
1 block of firm organic tofu
1/2 cup nutritional yeast
1 tsp apple cider vinegar
1 1/2 tsp sea salt
Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it doesn’t all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; )
While the squash is roasting you can complete the other parts…
Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part.
SWISS CHARD & MUSHROOMS
Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so don’t worry if the pan seems too dry. Once they’ve begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt.
ASSEMBLE THE LASAGNA
Now that you’ve got all the parts complete you can assemble the lasagna.
To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the “cheese”, follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you’ve used them all. Use about 1/2 cup of “cheese”, sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible.
Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can’t wait).
Enjoy with a glass of vegan wine. I’ve been drinking a lot of Yellow Tail Cabernet Sauvignon lately. Cheap & Vegan!