Wild mushrooms, butternut squash, and pecans make this lasagna truly extraordinary.

Perfect for autumn gatherings of all kinds, this golden delight is warming and hearty, and it’s satisfyingly creamy even without dairy.

You’ll be surprised how quick it is to make: using a blender or food processor cuts preparation time to practically nothing. And this is just about the best way we know of to get your kids to eat their healthy orange squash, so high in beta-carotene. They will love this recipe as much as you will!

INGREDIENTS

1 tablespoon olive oil
1 onion, minced
1 pound butternut squash, peeled and coarsely grated
1 garlic clove, minced
8 ounces porcini mushrooms, sliced
1 teaspoon dried thyme
Salt and freshly ground black pepper
1 pound lasagna noodles
1 pound soft tofu
1 cup soy milk or milk
1/2 cup chopped pecans, toasted
1/4 cup minced flat-leaf parsley
1 cup shredded mozzarella of soy mozzarella cheese

1. Preheat oven to 375F.

2. Heat the oil in a saucepan over medium heat. Add the onion, squash, and garlic, and cover and cook for 10 minutes, or until soft. Add the mushrooms, thyme, and salt and pepper to taste. Cook for 5 minutes. Transfer to a bowl and set aside.

2. Cook the lasagna noodles according to package directions. Combine the tofu, soy milk, and salt to taste in a food processor and process until well blended. Spread a thin layer of the tofu mixture in the bottom of a 9-by-13-inch baking dish. Arrange a layer of the noodles on top of the tofu mixture, and top with half of the squash mixture. Sprinkle with half of the pecans. Top with layers of the remaining squash, noodles, and tofu. Top with the cheese and the remaining pecans and bake for 30 minutes. Remove from oven and let stand for 5 minutes before cutting.

Serves 8.