Just because you're eating gluten-free doesn't mean you have to waste money on all of those overpriced gluten-free pastas and breads! Sometimes vegetables can do the trick. You might have tried zucchini as spaghetti noodles, but what about butternut squash layered in a hearty and delicious swiss chard lasagna?
Try this recipe on for size. And feel free to customize it with even more vegetables. (Like spinach and zucchini. Yum!)
Butternut Squash & Swiss Chard Lasagna
(Adapted From VegKitchen)
MAKES 4 SERVINGS
For The Butternut Squash Layers -
1 large butternut squash, peeled, halved and thinly sliced in half-moon shapes (about 1/4 inch thick); or two small butternuts
1 14-oz can plain tomato sauce
4 garlic cloves, minced
1/4 cup nutritional yeast
2 teaspoon Italian herb dried spice
1 teaspoon fresh black pepper
For The Swiss Chard & Mushroom Filling -
4 cups shiitake and white button mushrooms, sliced
4 cups swiss chard, ribs removed, washed, & chopped
1 tablespoon fresh tarragon, minced
1 tablespoon fresh rosemary, minced
1 teaspoon red chili flakes
For The Tofu Ricotta -
1 block firm organic tofu
1/2 cup nutritional yeast
1 teaspoon apple cider vinegar
1 1/2 teaspoon sea salt
1) Preheat oven to 350°, and line a baking sheet with parchment paper. Toss sliced butternut squash with a couple tablespoons of olive oil, and spread the squash onto the baking sheet. Roast for 30 minutes, until tender, but not too mushy.
2) For the sauce, 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.
3) 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.
4) To create the tofu "cheese", start by breaking 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.
5) Now that you’ve got all the parts complete you can assemble the lasagna. 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.
6) Continue to layer the ingredients until you’ve used them all. Use about 1/2 cup of "cheese", sauce and mushrooms on each layer. Place the lasagna back in the oven and bake for 35 - 40 minutes. Enjoy!