Monday, October 19, 2009

sweet, meet savory--butternut squash lasagna vegan mofo day #19

this weekend i made some butternut squash lasagna. two pans of it to be precise.
it was awesome. i know people are kind of put off by the idea of sweet and savory in the same dish, and how this could have been a disaster, but it wasn't. just try it. you can still have a side of veggies if you want, but this stuff is fine on its own. above is the second pan topped with some sun dried tomatoes, and below is the pan topped with the soysage-teese topping blend.
i was fairly impressed with the teese cheese. a little definitely goes a long way, and i used one tube between the two pans. some of the leftovers went into le freezer, some in our bellehs, and the rest is going to a couple from shul that just had a baby. what is it with babies this year--'09 has definitely been a baby 'splosion!

jen's butternut squash lasagna

you'll need:

2 9x13 pans
1 box of lasagna noodles ( i used kroger brand wheat noodles)
1 jar of your favorite vegan spaghetti sauce (large jar, large jar!)
1 big butternut squash, that will give you about 6 cups of squash
1 tube of mozerella teese
1 tube of gimme lean! soysage
2 cups chopped frozen spinach
1 cup chopped onion
1T dried garlic OR 2 cloves fresh from a garlic press
ms. dash sun dried tomato blend
some sun dried tomatoes, if you got 'em
canola oil or cooking spray

preheat the oven to 350. peel, chop, and boil the squash. in the mean time, spray or oil the pans liberally. put a thin layer of spaghetti sauce on the bottom of the pan. place three dry noodles side by side over the sauce. in a separate non-stick pan, start browning your onions in some olive oil. once brown, throw in the garlic, then the gimme lean, and after everything is good n' brown, then the spinach. once cooked, put some of that mixture on top of the dry noodles followed with some shredded teese, spread evenly with some more spaghetti sauce. place three more noodles on top of the soysage/spinach blend. once your squash has cooked, drain and mash well with ms. dash blend. spread and pat evenly on top of the dried noodle layer. top off with a little more spaghetti sauce, soysage spinach blend, and top with teese and sun dried tomatoes. you should have enough noodles, sauce, squash, etc. for two pans of this. for the second pan, i ended up having more squash than the soysage/spinach blend, but it still turned out delicious.

BAKE FOR 45 minutes COVERED WITH FOIL. this is super important. all the steam and moisture from veggies and sauce will give life to those dry noodles. bake uncovered for about 8 minutes, and broil for the last two to make the top all nice and bubbly!

pairs well with steamed kale and tahini dressing, but i bet it would even rock harder with some garlic bread.


Chelsea said...

Whoa! I'm really not a lasagna-person (or Italian food at all-person), but that looks delicious! I love all the yummy autumny produce that finally available :)

Monique a.k.a. Mo said...

This looks absolutely delicious!

The Voracious Vegan said...

WOW! That lasagna is so creative, what a great idea. This looks amazing.

Jenn said...

Yum, both lasagne look great!

pixiepine said...

That looks great!

Vinnie said...

I begged you not to put the butternut squash in the lasagna, and now I have to admit I was wrong and stupid. This lasagna was wonderful! I'm one lucky guy.

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