|20 min||1 h 20 min||8|
|1/4 cup||Extra virgin olive oil (divided)|
|1 pinch||Sea salt (to taste)|
|1 squash||Butternut squash (peeled, halved, thinly sliced in half moons)|
|1 can(s) (15oz)||Tomato sauce, canned|
|4 clove(s)||Garlic (minced)|
|1/4 cup||Nutritional yeast|
|2 tsp||Italian herb seasoning, McCormick|
|1 tsp||Black pepper|
|4 cup whole||Button mushrooms (or another variety)|
|4 cup||Swiss chard (rib removed, washed, chopped)|
|1 tbsp, leaves||Tarragon, fresh (minced)|
|1 tbsp||Rosemary, fresh (minced)|
|1 tsp||Hot pepper (chili) flakes|
|1 block||Tofu, regular, firm|
|1/2 cup||Nutritional yeast|
|1 tsp||Apple cider vinegar|
|1 1/2 tsp||Sea salt|
1. Preheat oven to 350°, and line a baking sheet with parchment paper. Toss your sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. If it does not fit, use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy.
2. While the squash is roasting prepare the sauce:
3. Cover, and allow the sauce to cook while you prepare the Swiss Chard and Mushrooms:
4. Heat a tablespoon, or two, of olive oil in a skillet on medium-high heat. Add the mushrooms and a generous pinch of sea salt, and stir. The cooking will draw the moisture out of the mushrooms, so do not worry if the pan seems too dry. Once they’ve begun to sweat (moisten), add the swiss chard, tarragon, and rosemary. Stir well, and remove from heat.
5. To prepare the Tofu “Cheese”:
6. To assemble the Lasagna:
7. Place the lasagna back in the oven and bake for 40 minutes.
provide key vitamins and minerals important for good health and maintenance of the body!