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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 doesn’t all fit use a second baking sheet, or layer it. Roast for 30 minutes, until tender, but not too mushy. RESIST TEMPTATION: DO NOT EAT IT ALL BEFORE YOU FINISH THE OTHER PARTS OF THE LASAGNA ; ). | 2. While the squash is roasting you can complete the other parts…. | 3. SAUCE. | 4. Heat a tablespoon of olive oil in a sauce pan over medium-high heat. Add the minced garlic, and cook until golden (be careful not to burn it). Reduce the heat, and carefully pour the tomato sauce into the pan. It might start to pop, so keep the lid nearby. Stir the garlic and sauce, then add the nutritional yeast, herbs and black pepper. Cover, and allow the sauce to cook while you work on the next part. | 5. SWISS CHARD & MUSHROOMS. | 6. 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 don’t 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. | 7. TOFU “CHEESE”. | 8. Break the tofu up and place it in a food processor. Process until smooth, then add the nutritional yeast, vinegar and salt. Process again to incorporate it all, and taste to see if you need to add any more salt. | 9. ASSEMBLE THE LASAGNA. | 10. Now that you’ve got all the parts complete you can assemble the lasagna. | 11. To do this you will place a layer of squash on the bottom of the baking dish. Follow that with some of the “cheese”, follow that with some of the mushroom mix (squeeze excess liquid from the mushrooms and greens before layering), then the sauce, then the squash again. Continue to layer the ingredients until you’ve used them all. Use about 1/2 cup of “cheese”, sauce and mushrooms on each layer. I like my top layer to have all the ingredients visible. | 12. Place the lasagna back in the oven and bake for 40 minutes (or 30 if you just can’t wait). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sea salt	1	pinch		-	-	-	-
butternut squash	1		peeled halved sliced	-	-	-	-
tomato sauce	1	can		-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
nutritional yeast	1/4	cup		133.2	14.7024	17.1936	0.648
italian herb	2	teaspoons	mixed	-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
mushroom	4	cups	sliced	-	-	-	-
swiss chard	4	cups	washed chopped	27.36	5.3856	2.592	0.28800000000000003
tarragon	1	tablespoon	minced	5.31	0.904	0.4099	0.1303
rosemary	1	tablespoon	minced	2.227	0.3519	0.0563	0.0996
red chili pepper flake heat	1	teaspoon		-	-	-	-
tofu	14	ounces	firm	571.5258	11.0336	68.5434	34.6091
nutritional yeast	1/2	cup		133.2	14.7024	17.1936	0.648
apple cider vinegar	1	teaspoon		-	-	-	-
sea salt	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.