{"id":29022,"date":"2019-12-13T09:15:55","date_gmt":"2019-12-13T08:15:55","guid":{"rendered":"https:\/\/ecomil.com\/?p=29022"},"modified":"2025-05-13T12:05:33","modified_gmt":"2025-05-13T10:05:33","slug":"butternut-vegan-lasagna-with-butternut","status":"publish","type":"post","link":"https:\/\/ecomil.com\/en\/butternut-vegan-lasagna-with-butternut\/","title":{"rendered":"Vegan lasagna with butternut"},"content":{"rendered":"

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Vegan lasagna with butternut<\/h1>\n

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\nINGREDIENTS<\/strong><\/p>\n

    \n
  1. 12 sheets of lasagna<\/li>\n
  2. 1 butternut squash<\/li>\n
  3. 300g smoked tofu<\/li>\n
  4. Garlic\/onion\/shallot<\/li>\n
  5. 200 ml Ecomil Cuisine B\u00e9chamel<\/a><\/li>\n
  6. Vegan cheese in ricotta style (homemade or commercial)<\/li>\n
  7. Salt, pepper, malted yeast (to be adapted to taste<\/li>\n<\/ol>\n

    INSTRUCTIONS<\/strong><\/p>\n

      \n
    1. Cook the butternut squash in water or steam. Reserve.<\/li>\n
    2. Fry your tofu in a frying pan for a few minutes with a little garlic, onion and minced shallot. Then mix everything together in the blender to obtain a kind of stuffing (don’t mix too much, it shouldn’t be a “porridge”!).<\/li>\n
    3. Then mix the cooked butternut squash with 3\/4 of the b\u00e9chamel sauce. Reserve.<\/li>\n
    4. Then proceed to the assembly of the lasagna: in a large and fairly large dish deep, place a first layer of butternut sauce, then 3 leaves of lasagna, a layer of ricotta vegan, a layer of smoked tofu, then cover with butternut sauce.<\/li>\n
    5. Repeat the steps to the end and last cover with Ecomil Cuisine B\u00e9chamel and sprinkle with malted yeast (or vegan grated cheese).<\/li>\n
    6. Bake for 30 minutes at 180\u00b0c in a preheated oven.<\/li>\n<\/ol>\n

      Thanks to Caroline for her recipe.<\/p>\n

      Find out more on her instagram @carolinerecipes<\/a>
      \n[\/av_textblock]<\/p>\n

      [\/av_one_half]<\/p>\n","protected":false},"excerpt":{"rendered":"

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