Summer Squash and Mushroom Lasagna - Featured Recipe - CookingDistrict.com
Featured Recipes

Summer Squash and Mushroom Lasagna

Categories: Pasta, Vegetarian
Portions:
8
Step 1
1 tbsp • Extra-virgin olive oil
1 • Small onion • finely chopped
2 • Garlic cloves • finely minced
7 oz • Firm tofu • crumbled
28 oz • Crushed tomatoes
1 tsp • Dried oregano
2 tsp • Sea salt
1 tbsp • Balsamic vinegar
To make Herbed Tofu Marinara: Heat the olive oil in a large pot over high heat. Add the onion and cook until soft, stirring often, about 6 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tofu. Add the tomatoes, oregano and 1 teaspoon of the salt. Bring to a simmer, reduce the heat to medium-low, and cook until the sauce has reduced and thickened slightly, about 15 minutes. Stir in the vinegar and turn off the heat.
Step 2
1 tbsp • Extra-virgin olive oil
1 • Yellow onion • finely chopped
4 • Garlic cloves • finely minced
10 oz • Button mushroom caps • thinly sliced
1 tsp • Sea salt
• Herbed Tofu Marinara • (see above)
9 • No-boil lasagna noodles
1 • Yellow summer squash, halved lengthwise and thinly sliced crosswise
1 • Zucchini, halved lengthwise and thinly sliced crosswise
3/4 cup • Fresh basil leaves • finely chopped
1/2 cup • Parmesan cheese - grated
Preheat the oven to 350 degrees F.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft, stirring often, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until the mushrooms are tender, about 7 minutes. Stir in the salt and set aside.

Spread 1 cup of the marinara in a 9 x 13-inch baking dish and top with 3 uncooked noodles. Cover with half of the squash, half of the mushrooms, 1/4 cup of the basil, and 2 tablespoons of the cheese. Ladle 1 cup of marinara on top and then cover with 3 more noodles. Layer with the remaining squash and mushrooms, 1/4 cup of the basil, and 2 tablespoons of the cheese.

Cover with 1 cup of the marinara, the remaining 3 noodles, and remaining 1 cup marinara.

Cover the baking dish with foil and bake until the noodles and squash are tender and the sauce bubbles around the edges, about 50 minutes. Remove the foil, sprinkle with the remaining 1/4 cup cheese, and bake uncovered for an additional 10 minutes. Remove from the oven and let the lasagna rest for at least 20 minutes before slicing. Sprinkle each portion with some of the remaining basil.
Notes

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