Winter Squash and Sun Dried Tomato Lasagna

As usual I have not been blogging about food lately, but I ordered some new vegan cookbooks pre-Thanksgiving and I tried this recipe for a not-so-traditional lasagna.  When I cook, I am always tasting so I can adjust seasonings if necessary.  This recipe needed some salt, so I added some Creole Seasoning to taste.  I used Whole Foods no-cook lasagna noodles and butternut squash for this recipe and I enjoyed the finished product.  It was slightly sweet from the squash and very creamy or cheese-like.  One of my best friends tried the recipe and didn't seem to care for it, but I encourage you to try it and let me know what you think.

Ingredients:

2 1/2 lb. kabocha or other winter squash (I used Butternut Squash)

1/2- 1 cup sun dried tomatoes (depending on your preference)

2 cups chopped onions

1/4 cup chopped fresh sage

4 garlic cloves, minced

1 tsp. dried thyme

1 cup dry white wine

1/2 cup + 2 Tbsp all-purpose unbleached flour

6 cups almond, rice or soy milk

1 tsp salt

12 no-cook dried lasagna noodles

1-2 tbsp of olive oil

serves 8-10

 

1. Preheat the oven to 400 degrees. Peel and cut the squash into 1/2-inch cubes. Soak the dried tomatoes in hot water, then drain and squeeze them out. Chop the tomatoes and reserve.

2. In a large frying pan with a lid, heat the oil over medium-high heat. Add the onions and saute for about 5 minutes to soften. Add the squash cubes and cook for a few minutes. Add the sage, garlic, and thyme and cook for about 3 minutes. Add the wine, bring to a boil, and cover for about 5 minutes, or until the squash is just tender.

3. Sprinkle the flour over the squash in the pan and coat. Cook, stirring gently, until the flour is smooth and lightly toasted, about 3 minutes. Gradually stir in the milk, bringing it to a simmer. Add the salt and cook until the mixture is thick. Remove it from the heat.

4. Lightly oil a 9 x 13" baking pan, then cover the bottom of the pan with a light layer of the squash mixture, then add a layer of the lasagna noodles. Add another layer of the squash mixture and half of the sun-dried tomatoes. Cover with another layer of noodles, half of the remaining squash sauce and the remaining tomatoes. Top with the noodles to cover and finish off with the remaining squash sauce.

5. Cover with foil and bake for 25 minutes, then uncover and bake until the lasagna is bubbly and golden on top, 20 minutes more. Remove it from the oven. Let stand for 10 minutes before serving.

Butternut Squash Pasta Sauce

I ran across this recipe in the spring and since Butternut Squash was still readily available I gave it a try.  I really enjoyed this unique twist on pasta sauce and the result was a creamy, flavorful pasta sauce.  We served this over whole wheat linguine and threw in a side of garlic bread.  I definitely tasted and adjusted the seasonings several times.  A good toss in is some creole seasoning such as Tony Chachere's.  This recipe would maybe serve 4-6 depending on the portions of pasta you serve.

Butternut Squash Pasta Sauce (From http://www.theveganversion.com/)

Ingredients:
20 oz pre cut butternut squash  (I bought a whole squash, cut it into chunks, and measured out 20 oz.)
1 tbsp Earth Balance Vegan Buttery Spread
1/4 cup water
1 rib celery rough chopped
1 shallot rough chopped
2 tbsp tomato paste
1/2 cup vegetable stock
1/2 + 1/4 cup non dairy milk (I used unsweetened Soy milk)
1 tbsp fresh thyme, chopped plus some for garnish
Salt and pepper to taste

In a large pot boil the butternut squash until fork tender. Drain and set aside. In the same pot you cooked the squash in melt the Earth Balance over medium heat. Add the celery and shallot. Give a stir and season with salt and pepper. Add 1/4 cup of water and let the vegetables cook until very soft. Add the squash chunks, tomato paste and thyme. Stir to incorporate. The squash should be cooked enough that it starts to fall apart.

While still on the heat add the vegetable stock and 1/2 cup of non dairy milk. Continue to stir until the mixture is heated through.

Pour the mixture into a food processor or powerful blender and blend until smooth. Add the additional 1/4 cup of non dairy milk and blend an additional few seconds until fully incorporated.

Serve over pasta or gnocchi. Garnish with fresh thyme.