Press samples [Bobby Flay bakeware, Daiya, Beyond Meat]Bobby Flay lasagna pan to review [in red, my favorite color], plus care packages from Daiya and Beyond Meat, I felt doubly .... no, triply inspired to make – and eat lasagna. [That and I felt compelled to load to use up the last CSA share butternut squash that had been collecting dust on my counter since November.]
My Lasagna Philosophy
|The Bobby Flay pan made for a pretty presentation|
For this reason, my new lasagna recipe falls into the 20% category. It's still totally healthy – and cholesterol-free. But it's made using some store-bought, albeit relatively healthy time savers. If you are disappointed that my lasagna recipe does not include home-made, gluten-free pasta, artisan, scratch-made vegan cheese and garden-to-pot tomato sauce, I'm sorry. I'd rather spend those 16 hours with my loved ones.
|This lasagna was gone in 3 days.|
|Lasagna just before going into the oven|
|Lasagna after baking – creamy, decadent and warming|
Vegan Butternut Lasagna
Quickie Tomato Sauce
Serves 8 hungry people or 10 bird-like eaters
Yes, it's plant-based
Make tofu-butternut ricotta: Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking oil, Lay 2 halves of squash on sheet orange side down and bake for 45 minutes to an hour, until soft, Let cool, then use a spoon to scoop out the squash into a large glass bowl. Add remaining ingredients, then using a heavy fork, crumble everything together. Set aside.
Lower oven to 375 degrees.
Make quickie tomato sauce: Heat oil in a large sauce pan. Add onion, garlic and pepper flakes, if using, and cook until soft, about 5 minutes, Add remaining ingredients and about 1/2 of the broth. Bring to a boil, then lower to a simmer, cover and cook for about 30 minutes. Add remaining broth as needed. Test thickness and flavor; adjust seasonings. Cook up to another 30 minutes, covered until sauce is relatively smooth. [Eat the carrots: they're the cook's reward.]
Assemble lasagna: Spray a 9 x 13 lasagna pan with oil. Ladle some sauce on the bottom of the pan. Place a layer of noodles on top, followed by a sprinkling of crumbles. Spread some of the tofu-butternut ricotta atop this, then seal it with another layer of noodles: sauce/noodles/crumbles/tofu ricotta. Repeat this process until all ingredients are used up, ending with a layer of noodles, and leaving enough sauce to cover the top. Sprinkle with vegan mozzarella, cover with foil and bake for about 40 minutes. Remove the foil and bake for another 10 minutes.
Let cool for at least 15 minutes before serving. Buon appetito!