Sometimes when you combine recipes, it creates a recipe for deliciousness! I had found several recipes using butternut squash in lasagna and decided to take my own twist on things. This was dinner tonight, and it was beyond amazing.
4 cups cubed butternut squash, roasted or boiled (you want to mash it)
1 block firm tofu
1/3 cup nutritional yeast
1/2 Tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 can spinach, drained
1/2 jar spaghetti sauce
1 cup mozzarella cheese, plus more on top
salt, pepper to taste
12 ounce box pasta (ziti, penne or rottini), cooked (I used veggie penne)
Combine squash, tofu, nutritional yeast, Italian seasoning, garlic powder, spinach, spaghetti sauce and mozzarella in large bowl. Stir in cooked pasta and place everything in a 9X13 baking dish. Top with additional mozzarella. Cover the dish with foil. Bake 350 degrees for 45 minutes. Remove foil and bake an additional 15 minutes. Makes 8 servings.
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