Winter Squash Lasagna


Special Menu: Winter Menu

Winter herb Ricotta
1 c raw cashews, soaked & drained
8 ounces silken tofu (1/2 block)
3 garlic cloves
1 T lemon juice
1 teaspoon mix of dried rosemary, sage, and thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper

whir all in food processor, add more lemon juice or water to achieve ricotta like consistency.
set aside.

2 T olive oil
1 28 oz can whole tomatoes
5 cloves garlic
1 large onion
1 large carrot sliced
1/2 t fennel seed
1/2 t dried sage
1/4 t dried oregano
1/4 t dried basil
pinch dried rosemary
pinch dried thyme
1/2 t sugar
salt and pepper to taste
garlic powder
onion powder

heat oil in large pot, then add onions. cook until very caramelized.
add carrot and garlic, saute until garlic is fragrant, then add whole can tomatoes.
add remaining ingredients, simmer covered.
taste after 10 minutes and adjust seasoning as desired.
simmer for 30 minutes total, then hit it with immersion blender and set aside.

thinly sliced pumpkin or other squash, peeled and thinly sliced
fresh sage for garnish
oven ready lasagne noodles

Preheat 350
lay down sauce in thin layer in baking dish, then alternate noodles, ricotta, squash, sauce for as many layers as possible. arrange slices of squash on top, drizzle with olive oil, then sprinkle with salt and pepper and dried sage.
Cover with foil and bake for 40 minutes, then remove foil and place fresh sage on top. set under broiler for a few minutes until squash is golden brown on top.

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