Sunday, February 17, 2008

White Butternut Seitan Lasagna

This smaller-pan lasagna includes butternut squash, chicken-style seitan, mushrooms and creamy ricotta, but don't let that scare you. You can make all the components while the others are cooking, and clean up while it's in the oven.







8 average lasagna noodles
1 c chopped chicken-style seitan
8-9 regular button mushrooms, sliced
1 recipe tofu ricotta*
1 1/2 c mashed butternut squash**
2 c b├ęchamel sauce***
1/3- 1/2 shredded vegan cheese, such as Follow Your Heart

Make the ricotta first- you can use any type you like. My general recipe is
1 lb firm tofu, pressed, then mixed in food processor with olive oil, vegan mayo, Italian seasoning, salt, pepper, garlic powder, onion powder. Chill in refrigerator until ready to use.

Next, make the butternut squash:
Peel and cube, either baking or boiling until tender. Drain very, very well and mash with salt, pepper, and a touch margarine.

While the butternut squash is cooking, saute the seitan and the mushrooms until mushrooms release the liquid and the liquid evaporates. You can season this mixture with a little of the seitan broth. Cool slightly and pulse in food processor. Small chunks are okay.

While squash is draining well, cook lasagna noodles and make bechemel***. I like Bryanna Clark Grogan's. When noodles are done, drain and rinse in cool water, so you can handle the noodles

Layering:

Spray a 9"x9" pan with nonstick cooking spray.
Layer:
Spread 1/3 of the bechemel sauce
3 noodles, cutting off excess and setting the small piece aside.
1/2 of the ricotta
1/2 of the mushroom-seitan mixture
1/2 of the squash,
then 3 noodles again (cutting off excess).

Layer again in the same fashion, and cover with the 2 full noodles, and the noodle remnants. Cover with remaining sauce and sprinkle with the cheese.

Bake at 350 degrees 20-30 min, broiling the last couple minutes to melt the cheese. Allow to cool 5-10 minutes and serve with a vegetable.

8 comments:

LisaRene said...

Now I'm hungry! You are dedicated, there are a lot of steps required in this recipe but the results look well worth it.

PamelaCooks said...

Lisarene-

I'm actually sick today! It looks like a lot but you can do several things at once. I just try to be a little specific with my instructions, in case people are new to cooking or don't understand how things are assembled.

You should try making it! If you do, let me know if you like it.

Amy said...

This looks AWESOME! I have to try it......

Liz said...

Squash is so amazing in lasagna- and yours looks spectacular. I will definitely try this one for my next lasagna!

VeggieGirl said...

what an enticing variation on the traditional lasagna dish - looks fabulous!

ChocolateCoveredVegan said...

Oh my goodness, this looks stupendous!

Veggie Cookster said...

This looks really REALLY good. I love butternut squash and will have to give this a try! Thanks for sharing. :)

Vegan_Noodle said...

I really need to make some of this soon, looks delicious!