Butternut Squash Red Pepper Lasagna

Butternut Squash Red Pepper Lasagna
1 box Jovial Gluten Free Farfalle Pasta
1 19oz Jar Zergut Vegetable spread – mild ajvar (avail online or at most middle eastern stores) – Diluted with 1qt unsalted low sodium veggie broth 
1 yellow Onion cone #2
2 cups crimini or white mushrooms  cone #4
1 Small/Med, Butternut squash, peeled  #4
1 block vegan mozzarella cone #1
vegan ricotta:
1 box water packed firm tofu mixed with 1/2 tsp sea salt and  1/4 c nutritional yeast to taste
1 cup Baby greens – any type that suits your fancy: kale or arugula, baby broccoli raabe, chard
Chopped roast red pepper

Preheat electric skillet to 300
Slice mushrooms – cone 4
Dice 1/2 onion – cone 3, cut with root end up
Slice butternut squash – cone 4, thin layer to cover onions
Pour 1-2 cups sauce
Layer in pasta
cover pasta layering in:
2 cups sauce
Tofu Ricotta
Slice 1/2 onion – cone 2 ?
Slice butternut squash
Layer 1 cup of sauce – spread thinly across squash layer
Grate the mozzarella
350 degrees, bring to Click, drop to 190 
After 15 minutes, add baby greens on top of cheese
Cook til pasta and squash is on the soft side of al-dente 

Garnish with chopped roast red pepper, if desired


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