My husband’s family’s heritage is Italian. He love Italian food. Loves. So when I made this lasagna I was nervous. Would he figure it out? Nope! He had no idea that the ‘ricotta’ wasn’t actually cheese at all, but a blend of tofu, pumpkin, and spices. That’s right. A lasagna with no mozzarella or ricotta.
In fact, he thought this was the best meal I’ve made in a long time. And that’s saying something coming from an Italian.
Instead of noodles, this lasagna uses finely cut butternut squash rounds!
This is quite the nutrient and antioxidant packed dinner!
TIP: I put dry bulgur wheat on the bottom of the pan to help soak up the excess liquids from the spaghetti sauce and tofu. You can do this with many recipes, such as adding it to chili when you want to thicken it up!
- 1 block firm tofu
- 1 can pumpkin puree (15 oz)
- 3 garlic cloves
- 1 tsp Italian seasoning
- 1 Tbsp olive oil
- ½ tsp pepper
- ½ tsp salt
- the neck of a butternut squash, peeled and cut into very thin rounds.
- 4 cups spaghetti sauce
- ½ cup bulgur wheat
- ½ cup parmesan cheese
- Preheat oven to 350F. Prepare a 9×13″ pan with spray olive oil.
- Wrap tofu in a couple paper towels and gently squeeze out some water.
- Place tofu, pumpkin, garlic, Italian seasoning, olive oil, salt and pepper in a food processor. Blend until smooth and well combined.
- Place butternut squash slices in a bowl with a sprinkle of water and microwave for 3 minutes, just enough to soften them up slightly.
- Sprinkle dry bulgur onto the bottom of the baking dish. Drizzle 2 cups spaghetti sauce on top, then place one layer of the butternut squash rounds. Spread half of the tofu mixture and then another layer of butternut squash. Spread the rest of the tofu mixture. Next spread 2 cups of the spaghetti sauce and finally sprinkle the parmesan cheese on top.
- Bake for 30 minutes.