Butternut Lasagna with Mushrooms and Sage
"Butternut Lasagna with Wild Mushrooms and Sage- a cozy vegetarian (or vegan) main dish, perfect for your holiday feast! This can be made with no-boil noodles and can be made ahead! Or make it stages- see notes. We can only be said to be alive in those moments when our hearts are conscious of our treasures.~ Thorton Wilder Here's a delicious vegetarian or vegan main dish, worthy of your holiday table - Butternut Lasagna with Mushrooms and Sage. So comforting and homey. What I love about this recipe is the butte..."
INGREDIENTS
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Small butternut squash ( 2.5lbs - 3lbs) (you'll need about 4 cups, roasted)
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½ a sweet onion, sliced into big wedges
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olive oil for drizzling
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2 tablespoons olive oil or butter
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1 ½ lb mushrooms, sliced
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1 fat shallot or ½ onion, diced
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4 garlic cloves, chopped
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2 tablespoons fresh chopped sage
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½ teaspoon salt
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optional - feel free to add a couple of handfuls baby spinach or greens and wilt them.
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1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg :)
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one egg (optional)
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½ teaspoon nutmeg
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½ teaspoon salt
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3 tablespoons olive oil
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3-6 tablespoons water
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1 teaspoon salt
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½ teaspoon pepper
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½ teaspoon garlic powder
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1 1 /2 cups grated mozzarella cheese ( about 3-4 ounces) or sub vegan "meltable" cheese
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½ cup romano or parmesan ( about 1 ounce) or sub vegan
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9 lasagna noodles (uncooked)
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Garnish with 9 crispy sage leaves (optional, see notes)
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1 1/2 tablespoons olive oil (or butter)
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1 ½ tablespoons flour
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1 cup milk ( or nut milk)
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generous pinch salt, pepper and nutmeg
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remaining ½ cup mozzarella and 2 tablespoons parmesan (or meltable vegan cheese )
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