Wild Mushroom, Butternut Squash, Wilted Spinach Lasagna, from Raw for the Holidays
1 large or 2 small butternut squash
2 cups pine nuts or cashews
3 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon miso (optional)
1 teaspoon sea salt
1 teaspoon black pepper
1 1⁄2 cups stemmed and chopped shiitake mushrooms
1 1⁄2 cups stemmed and chopped cremini mushrooms
1 cup stemmed and chopped oyster mushrooms
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon nama shoyu Salt and pepper
5 to 6 cups baby spinach
1 tablespoon minced oregano, plus more for garnish
1 tablespoon thyme, plus more for garnish
2 tablespoons olive oil
2 tablespoons lemon juice Salt and pepper
Peel squash, cut into quarters and remove seeds. Using a mandolin or vegetable peeler, cut the squash lengthwise into very thin slices. You want each slice to be approximately 3 inches long. Toss with a generous amount of olive oil and salt. Allow to soften for at least 30 minutes. Rinse and drain before using.
Pulse all ingredients in a food processor
With clean hands, toss the spinach with the remaining ingredients. Gently massage to “wilt” the spinach. Season with salt and pepper to taste.
Place 2 to 3 slices of butternut squash, slightly overlapping, in the center of each plate. Spread on a generous amount of ricotta. Layer with wilted spinach, then mushroom medley. Repeat once more. Garnish with oregano and thyme. Drizzle with a little olive oil, salt and freshly ground pepper before serving.
Recipe from Matthew Kenney