Method

Heat the oil in a saucepan over medium heat.  Add the onion, squash, and garlic an cover and cook for 10 minutes, or until soft.  Add the mushrooms, thyme, and salt and pepper.  Cook for 5 minutes.  Transfer to a bowl and set aside.

Preheat the oven to 375°F.  Cook the lasagna noodles according to the package directions.

Combine the tofu, milk, and salt to taste in a food processor and process until well blended.  Spread a think layer of the tofu mixture in the bottom of a 9 x 13-inch baking dish.  Arrange a layer of the noodles on top of the tofu mixture, and top with half of the squash mixture.  Sprinkle with half of the pecans and half of the parsley.  Top with layers of the remaining tofu, noodles, and squash.  Top with the cheese and the remaining pecans and parsley, and bake for 45 minutes.  Remove from the oven and let stand for 10 minutes before cutting.

Serves: 6

 

Reprinted with permission from © Robin Robertson, One-Dish Vegetarian Meals, published by Harvard Common Press    click for book review

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