Who doesn’t need to slow down? I sometimes wonder if the over-scheduling impulse, which has become a badge of honor is really an elaborate avoidance technique wrapped up with the bow of high-productivity. We’re running, all the time, either to the next thing, to the next person, or from ourselves. The title of this dish is meant to remind us to take time to smell the roses (or the garlic) and to replenish ourselves with the process, not just the food.
Ingredients: (Vegan Version with Dairy Options)
Lasagne noodles - Your favorite brand (gluten free, if preferred)
2+ cups of cut up butternut squash (fresh or frozen)
For dairy lovers: 2 cups of ricotta cheese
Cashew ricotta cheese (click for recipe)
*You can also use both and adjust portions to your liking
1-2 cups of water, if squash is uncooked
1 onion + oil + honey + cinnamon
1 jar of your favorite tomato sauce or make your own
Homemade: 1 large can of crushed tomatoes + 1 can tomato paste + seasonings
Add plant-based meat substitute or 1+ cup of any additional veggies, such as fennel, sun-dried tomatoes, celery, peas, etc (optional)
1 cup of tofu
For dairy lovers, use mozzarella + parmesan cheese
2-3 tablespoons of Olive oil, Italian seasonings
1/2 cup of non dairy cheese or slices
For dairy lovers, use Parmesan or mozzarella slices for the top
Instructions
Preheat oven to 375
Cook 9 lasagne noodles in a big pot of water with salt - boil until it’s almost al dente, rinse, and set aside
Saute onion in oil and honey until it’s coated and carmelized
Place squash in water and cook until it’s soft and mushy, drain water
Mix cooked squash with carmelized onions, set aside (this is your ‘ricotta;)
Combine the tomato ingredients with seasonings and cook down until it’s a little bit thick. Simmer with spices (e.g. fresh basil, a little balsamic glaze, or go another way and add crushed red pepper, etc.)
Stir in any additional vegetables with the tomato sauce
Take the tofu (or tofu/tempeh combo) and slice it thin, sauté in olive oil
Build the lasagne — oil the pan, start with a little sauce, then add the squash, sauce, tofu (or real cheese), another layer of noodles, repeat until you finish. Save some sauce and squash for the top layer.
Bake covered for 30 minutes
Uncover and sprinkle the 1/2 non dairy cheese on top or slices of parmesan cheese
Turn up to 400 degree, bake until the top melts and your mouth waters