This is a great alternative to traditional vegetarian lasagna, the centerpiece to a filling vegetarian feast. And the filling makes a great side dish on its own. Makes one huge lasagna.
Instructions
1. Preheat the oven to 400 degrees F.
2. Prepare the vegetable filling: Heat the oil in a large frying pan over medium heat. Add the leek, sage and garlic, and cook, stirring frequently, for 5 minutes.
3. Add the squash, wine and water; cover and cook for 20 minutes or until the squash is tender.
4. Stir in 1/4 tsp. pepper and the spinach.
5. Prepare the sauce: Put the flour in a large saucepan, then gradually add the soy milk, stirring with a whisk until it's blended.
6. Place over medium heat and cook about 10 minutes, until thick. Stir constantly.
7. Remove from heat and add the cream cheese, nutmeg and 1/8 tsp. pepper. Stir with a whisk.
8. Combine the mozzarella and provolone cheese shreds and set aside.
9. Spread 1/2 c. sauce on the bottom of a 13-by-9-inch baking dish. Arrange 3 noodles over the sauce, then spread 2 c. vegetable filling over the noodles and 1/2 c. cheese and 1/2 c. sauce over that. Repeat the layers until the filling is gone, ending with the noodles. You should have some cheese left.
10. Cover the noodles with the remaining sauce.
11. Cover with aluminum foil and bake for 30 minutes.
12. Uncover and sprinkle with the remaining cheese, then bake, uncovered, for 10 more minutes.
13. Remove from the oven and let cool for a few minutes. Serve warm.
Tags: medium heat, minutes until, over medium, over medium heat, Remove from, vegetable filling