Vegetable Lasagna (Vegan)

This is a transcription of a YouTube recipe from Jane Esselstyn, which is heavily modified from a recipe in Rip Esselstyn's Plant Strong cookbook (p. 199 "Raise the Barn Butternut Squash Vegetable Lasagna).

1 butternut squash

1 onion

garlic

zucchini, diced

yellow squash, diced

8 oz. forest blend mushrooms, finely diced

1 red pepper, diced

2 stalks bok choy, diced

frozen or fresh spinach 

1 block firm tofu, drained

1/2 C. walnuts, crushed

1 Tbsp. oregano

1 clump fresh basil

1 tsp. thyme

1) Prep the butternut squash—halve it, scrape out the seeds, bake at 350 degrees for 45 minutes cut side down, then remove the skin and mash.

2) Season and cook down the chopped veggies.

3) Prep the tofu "ricotta" by pulsing in food processor with spices and walnuts until good "ricotta" consistency.

4) Stir "ricotta" into vegetables and mash together.

5) Split the quantity in half in the pan.

6) Layer into a deep lasagna pan as follows:

* a little marinara in the bottom of the pan

* uncooked rice noodles on top of sauce

* add half of ricotta/veggie mixture

* add sauce and noodles again

* add half of butternut squash

* repeat layers (marinara, noodles, ricotta/veggie mixture, sauce, noodles, more sauce)

* top with nutritional yeast, crushed walnuts, and snipped fresh basil

7) Bake in a preheated oven for at least 1 hour, covered with foil.

They like Tinkyada brown rice lasagna noodles. It will take two boxes.