Butternut Lasagna
- preparation: 15m
- cooking: 30m
- serves: 8 persons
Ingredients
- 12 lasagna sheets
- 1 butternet squash
- 300g of smoked tofu
- 1 minced glove of garlic
- 1 minced small onion
- 1 minced shallot
- 250ml cream
- Ricotta
- Nutrional Yeast
- salt/pepper
Recipe
- Pre-heat the oven to 180C.
- Cook the butternut.
- Cook tofu in a hot pan with garlic, onion and shallot.
- Mix the tofu in a blender.
- Mix the butternet with parth of the cream.
- In a dish, add in order: butternut, lasagna, ricotta, tofu and repeat.
- Finish with some cream and nutrional yeast.
- Cook for 30m at 180C.