Butternut squash lasagna with whole-wheat noodles and sage tofu ricotta from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well by Amy Chaplin

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Notes about this recipe

  • CourtneyT on February 13, 2024

    This is easy but time consuming. If I make this again, I will do it the day before.

  • galegnichols on April 15, 2018

    I agree with sosayi...this was delicious. It's a lot of work, but the recipe makes a large quantity of lasagna and it freezes well. The tofu layer is surprisingly fluffy and light. A great recipe!

  • sosayi on January 26, 2018

    A really delicious dish! I would have preferred using the whole wheat lasagna noodles the recipe called for, as I think that their stronger flavor and chewier texture would work well here, but my store was out. Even without though, it was very good, almost like fall in a plate. You start out by roasting squash and then pureeing that simply with salt and pepper (I needed to add some water for ease of blending). Next, you caramelize onions. Half are reserved for layering. The other half get puréed with the tofu, some vinegars, olive oil and garlic that you cooked in the oil, and the sage. You layer the noodles with the squash and the onions and the sage tofu mixture. I think I’d try to work in a fourth layer of noodles next time perhaps, but it’s a close call. It starts off fairly loose and soft looking, but sets up gorgeously.

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