Be the first to attend this event.
1 pound of Lasagne noodles (whole wheat, if possible, otherwise white is fine)
Two portabello mushroomcaps, or if not, a container of the small portabello mushrooms (I think 10 OZ is the typical size?)
Three medium zucchini
Spinach (~18 oz)
One medium-large onion
A medium-large butternut squash
Pesto (I make mine withbasil and walnuts-I always forget the proportions though!)
Olive oil for sautéing
Bake and purée the butternut squash
Roughly chop the spinach andSauté
Cut the zucchini into quartered slices and Sauté
Finely chop the onion and mushroom and sauté
Make the pesto
Cook the lasagna noodles – use oil in the water to prevent sticking
Portion out your ingredients for the number of layers you expect to make– Ithink generally it will be four or five layers of noodles but you can count how many are going to fit in the pan
Cover the bottom of a 9 x 13 pan with tomato sauce.
For each layer: lay out the lasagna noodles. Cover with alayer of pesto, then a layer of the squash, sprinkleThe other veggies on, then drip some tomato sauce over the layer – don't cover it, just a sprinkle. Then using a spoon, distribute some tomato sauce around the perimeter of the layer particularly in the corners to prevent drying out.
On the top layer, mix all of the layer's ingredients together to keep the moisture in
Cook at 350° for 45 minutes to an hour
As I compare this to my moms lasagna, the butternut squash serves the role of the ricotta cheese and the small vegetable pieces are likeThe ground meat. nothing vegan could be remotely compare to the melted mozzarella cheese in hers, but this recipe doesn't feel like it's missing a thing! -Jenn Miller