TZUTC: -0800   
   MSGID: 35611.fidonet_cooking@1:105/500 2dea777a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Butternut Squash & Wild Mushroom Lasagna   
    Categories: Pasta   
         Yield: 8 Servings   
       
        12 oz Lasagna noodles   
       1/4 ts Turmeric   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 sm Onion; minced   
         1 sm Butternut squash; peeled,   
              - seeded, coarsely grated   
         1 cl Garlic; minced   
         3 c  Mixed wild mushrooms such as   
              - chanterelle; shiitake, and   
              - oyster mushrooms; sliced   
         1 ts Dried thyme   
              Salt   
              Black pepper; freshly ground   
        16 oz Soft tofu; drained   
         1 c  Plain unsweetened nondairy   
              - milk   
       1/2 c  Pecans; toasted, chopped   
       1/2 c  Vegan mozzarella cheese;   
              - shredded -OR-   
       1/2 c  Cheesy Sauce   
       1/4 c  Fresh flat-leaf parsley;   
              - minced   
       
     Preheat the oven to 375?F. Bring a large pot of salted water to a   
     boil over high heat. Add the turmeric to the water and cook the   
     lasagna noodles, stirring occasionally, until al dente. Drain the   
     noodles and spread out on a work surface to prevent them from   
     sticking together.   
        
     Heat the olive oil or water in a large saucepan over medium heat. Add   
     the onion, squash, and garlic. Cover and cook, stirring occasionally,   
     until softened, about 10 minutes. Add the mushrooms, thyme, and salt   
     & pepper to taste and cook until softened, about 5 minutes. Transfer   
     to a large bowl and set aside.   
        
     Combine the tofu, nondairy milk, and salt to taste in a food   
     processor and process until smooth.   
        
     Spread a thin layer of the tofu mixture over the bottom of a 9x13"   
     baking dish. Add a layer of noodles and top with half of the squash   
     mixture. Sprinkle with half of the pecans. Repeat the layering with   
     the remaining squash, noodles, and tofu. Top with the vegan cheese   
     and remaining pecans.   
        
     Bake until hot and bubbly, about 30 minutes. Let rest for 5 minutes.   
     Garnish with the parsley and serve.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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