1 Tbsp olive oil
1/2 cup diced onion
8 oz. frozen chopped greens
8 oz. sliced mushrooms
Prep: heat the olive oil. Add the onion, mushrooms and greens and saute for 5-10 minutes, or until wilty and darkened.
2 cups pureed butternut squash
1-2 dashes nutmeg
Prep: mix squash puree with nutmeg and 2-3 Tbsp of the vegan white sauce (recipe follows).
1 block silken tofu
1 4-oz. container vegan pesto (or sachet of dry pesto mix)
Prep: Mash tofu. Add pesto. Stir.
1 block polenta
marinara sauce
Prep: Slice the polenta very thinly (these will be your 'noodles.' You can, of course, use no-boil lasagna noodles as well).
Vegan white sauce:
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1/2 cup light coconut milk
1/2 cup water
1/2 cup raw cashews
1 tsp veggie bouillon powder
2 tsp cornstarch
1/2 tsp salt
freshly ground black pepper
Prep: Blend.
Assemble the lasagna. I generally like to keep the reddish-orange stuff together and the greenish stuff together, so you might do something like this:
polenta 'noodles'
marinara
squash puree
polenta 'noodles'
tofu-pesto mash
greens & mushrooms
white sauce
Repeat this pattern as often as necessary. Top with marinara and a drizzle of the white sauce. Bake uncovered at 350 degrees for 30-40 minutes.
