Autumn Harvest Lasagne


1 tablespoon extra-virgin olive oil 1 medium-size onion, minced 1 pound butternut squash, peeled and coarsely grated 1 garlic clove, minced 8 ounces porcini mushrooms, sliced (about 2 cups) 1 teaspoon dried thyme Salt and freshly ground black pepper to taste 1 pound lasagna noodles 1 pound soft tofu 1 cup milk or soy milk 1/2 cup chopped pecans, toasted 1/4 cup minced fresh Italian parsley 1 cup shredded mozzarella or soy mozzarella cheese


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