MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash & Wild Mushroom Lasagna
Categories: Pasta
Yield: 8 Servings

12 oz Lasagna noodles
1/4 ts Turmeric
1 tb Olive oil -OR-
1/4 c Water
1 sm Onion; minced
1 sm Butternut squash; peeled,
- seeded, coarsely grated
1 cl Garlic; minced
3 c Mixed wild mushrooms such as
- chanterelle; shiitake, and
- oyster mushrooms; sliced
1 ts Dried thyme
Salt
Black pepper; freshly ground
16 oz Soft tofu; drained
1 c Plain unsweetened nondairy
- milk
1/2 c Pecans; toasted, chopped
1/2 c Vegan mozzarella cheese;
- shredded -OR-
1/2 c Cheesy Sauce
1/4 c Fresh flat-leaf parsley;
- minced

Preheat the oven to 375?F. Bring a large pot of salted water to a
boil over high heat. Add the turmeric to the water and cook the
lasagna noodles, stirring occasionally, until al dente. Drain the
noodles and spread out on a work surface to prevent them from
sticking together.

Heat the olive oil or water 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
& pepper to taste and cook until softened, about 5 minutes. Transfer
to a large bowl and set aside.

Combine the tofu, nondairy milk, and salt to taste in a food
processor and process until smooth.

Spread a thin layer of the tofu mixture over the bottom of a 9x13"
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 tofu. 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.

Recipe by Vegan Planet by Robin Robertson

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