Butternut Squash & Mushroom Lasagna
Flavorful mushrooms, butternut squash, and pecans make this out-of-the-ordinary lasagna extraordinary. Use a variety of fresh wild mushrooms, if available. Include a small amount of reconstituted dried porcinis or morels for extra flavour.
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, minced.
1 small butternut squash, peeled, seeded, and coarsely grated
1 garlic clove, minced
3 cups mixed sliced wild mushrooms, such as shiitake, chanterelle and oyster mushrooms
1 teaspoon dried thyme
salt and freshly ground black pepper
12 oz lasagna noodles
1/4 teaspoon turmeric.
One 16-ounce package tempeh, sliced in 1/8 in. thickness and grilled in olive oil.
1 cup almond milk
1/2 cup chopped pecans, toasted
1 cup shredded vegan mozzarella cheese
1/4 cup minced fresh Italian parsley leave
Preheat the oven to 375 degrees F. Cook the lasagna noodles and turmeric in a pot of boiling salted water, stirring occasionally, until al dente, about 10 minutes. Drain the noodles and spread out on a work surface to prevent them from sticking together.
Heat the olive oil in a large saucepan over medium heat. Add the onion, squash and garlic. Cover and cook, stirring occasionally, until softened, about 10 minutes. Add the mushrooms, thyme, and salt and pepper to taste and cook until softened, about 5 minutes. Transfer to a large bowl and set aside.
Combine the tempeh, almond milk, and salt to taste in a food processor and process until softened.
Spread a thin layer of the tempeh mixture over the bottom of a 9 x 13-inch baking dish. Add a layer of noodles and top with half of the squash mixture. Sprinkle with half of the pecans. Repeat the layering with the remaining squash, noodles, and tempeh. Top with the vegan cheese and remaining pecans.
Bake until hot and bubbly, about 30 minutes. Let rest for 5 minutes. Garnish with the parsley and serve.