Butternut Squash Red Pepper Lasagna

Butternut Squash Red Pepper Lasagna

Ingredients:

1 box Jovial Gluten Free Farfalle Pasta

1 19oz Jar Zergut Vegetable spread - mild ajvar (avail online or at most middle eastern stores) - Diluted with 1qt unsalted low sodium veggie broth 

1 yellow Onion cone #2

2 cups crimini or white mushrooms  cone #4

1 Small/Med, Butternut squash, peeled  #4

1 block vegan mozzarella cone #1

vegan ricotta:

1 box water packed firm tofu mixed with 1/2 tsp sea salt and  1/4 c nutritional yeast to taste

1 cup Baby greens - any type that suits your fancy: kale or arugula, baby broccoli raabe, chard

Chopped roast red pepper

Directions

Preheat electric skillet to 300

Layer:

Slice mushrooms - cone 4

Dice 1/2 onion - cone 3, cut with root end up

Slice butternut squash - cone 4, thin layer to cover onions

Pour 1-2 cups sauce

Layer in pasta

cover pasta layering in:

2 cups sauce

Tofu Ricotta

Slice 1/2 onion - cone 2 ?

Slice butternut squash

Layer 1 cup of sauce - spread thinly across squash layer

Grate the mozzarella

350 degrees, bring to Click, drop to 190 

After 15 minutes, add baby greens on top of cheese

Cook til pasta and squash is on the soft side of al-dente 

Garnish with chopped roast red pepper, if desired