butternut squash lasagna with whole-wheat noodles and sage tofu “ricotta”

IMG_5900This butternut squash lasagna represents our seventh meal from Amy Chaplin’s At Home in the Whole Food Kitchen. We definitely enjoyed the various parts of this dish — butternut squash, the tofu flavored with sage, vinegar, and plenty of garlic — but we, admittedly, could have executed it a bit better. Everything went smoothly, even the layering process, but we simply did not have enough butternut squash. The final dish, then, didn’t have enough sauciness to accompany the noodles. This was entirely our own fault and not the fault of Chaplin’s book. If we make this again, we think cloves, nutmeg, and extra red pepper flakes would be great additions — and, of course, the requisite amount of squash.

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