Butternut and Cremini Lasagna

Name: Butternut and Cremini Lasagna
Cuisine: Italian
Ingredients: 1 tablespoon olive oil or ¼ cup water or vegetable broth; 1 tablespoon olive oil or ¼ cup water or vegetable broth; 12 ounces uncooked lasagna noodles; 1 pound butternut squash, peeled, seeded, and thinly sliced; 3 garlic cloves, minced; 1 tablespoon olive oil or ¼ cup water or vegetable broth; 1 medium-size yellow onion, minced; 6 cups chopped stemmed chard, kale, or spinach; 6 cups chopped stemmed chard, kale, or spinach; 8 ounces cremini mushrooms, sliced (about 2 cups); 6 cups chopped stemmed chard, kale, or spinach; Salt and freshly ground black pepper; 1½ teaspoons dried thyme; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; Salt and freshly ground black pepper; ½ cup plain unsweetened almond milk; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; ¼ cup chopped toasted pecans; ½ cup vegetable broth; ¼ cup minced fresh Italian parsley

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Wild mushrooms, butternut squash, chard, and pecans make this out-of-the-ordinary lasagna an extraordinary one-dish meal. Use gluten-free lasagna noodles to make this gluten-free.

Ingredients

12 ounces uncooked lasagna noodles
1 tablespoon olive oil or ¼ cup</

Europe
Italy
Pasta
Vegan

Method

Preheat the oven to 375°F. Arrange the lasagna noodles in a 9 x 13-inch baking dish. Pour enough boiling water over the noodles to cover. Set aside to soften.
Heat the oil or water in a saucepan over medium heat. Add the onion, squash, and garlic, cove