Posted by =^..^= Kansas
on March 27, 2008, 10:00:55, in reply to "Fresh Sage Question"
1 large onion, cut in half then crosswise into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 medium butternut squash, 3-4 pounds, cut in half and seeded
3 1/2 cups soy or rice milk, divided
1/4 cup cornstarch
1/8 cup packed fresh sage leaves, chopped
1/8 teaspoon nutmeg
1 cup grated soy Parmesan (6 ounces), divided
1/2 teaspoon salt
1/8 teaspoon pepper
6 no-boil lasagna noodles (from an 8-9 ounce package
15 ounces frozen chopped spinach, thawed & squeezed dry*WARNING* - I wouldn't recommend adding!
Preheat oven to 450 degrees. Line two jelly roll pans with tinfoil. Toss chopped onion with oil, salt and pepper and spread on one prepared baking sheet. Lay squash, cut side up, on the other and sprinkle with about 1/8 teaspoon salt and pepper. Cover squash pan with tinfoil; leave onions uncovered. Roast both pans 45 minutes, stirring onions halfway through cooking, until squash is tender and onions are browned. Remove to cool and reset oven to 375 degrees.
Meanwhile, in a large saucepan, heat 3 cups of soy milk to a simmer, stirring occasionally. Add cornstarch to remaining soy milk and whisk well. When soy milk in pan is simmering, stir in cornstarch mixture and blend well. Bring to a full boil, stirring constantly, and cook on minute until thickened. Remove from heat and stir in sage, nutmeg, 3/4 cup soy Parmesan, 1/2 teaspoon salt and 1/8 teaspoon pepper.
When vegetables are cool enough to handle, scrape squash from skins into bowl of a food processor. Add onions and puree until smooth. You should have about 2 cups of puree.
Spoon about 1/4 cup white sauce into the bottom of a 8x8-inch glass baking dish to cover bottom. Arrange two lasagna noodles over sauce. Evenly spread 1/2 cup squash puree, then 1/2 cup chopped spinach over noodles. Top with 1/2 cup sauce.
Repeat layering one more time, starting with noodles. Top each with 2 more noodles. Spread remaining sauce over noodles; sprinkle with remaining soy Parmesan.
Cover with aluminum foil and place on a cookie sheet to catch drips. Bake 30 minutes. Remove foil and bake an additional 15 minutes until hot and bubbly. Let stand 10 minutes before serving. Makes 6 servings.
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