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organic lasagna noodles, uncooked (one 12oz(ish) box, any kind)
1 organic onion, chopped
2 cloves organic garlic (or 2(ish) tsp. chopped in jar)
1(ish) tbs. organic olive oil
8(ish) c. fresh organic kale, spinach or any “leafy greens”OR frozen greens
(if using fresh, wash individual leaves,one at a time, place leaf w/center “rib” facing up on cutting board. make one slice on each side of center “rib” and discard rib. grad a bunch of “de-ribbed” leaves and chop in half)
3/4 c.(ish) pecans (chopped)
1/2 c. boiling water
butternut sauce
3 c.(ish) cooked organic butternut squash (fresh or frozen)
3/4 c. plain flavor rice milk
1(ish) tbs. yellow or white miso paste
a shake(ish) organic nutmeg
a shake (to taste) sea salt
“cheezy” tofu filling
1 boxed organic silken tofu
2 tbs. organic olive oil
2(ish) tsp. organic italian seasoning
a few shakes (to taste) sea salt
a few shakes (to taste) organic pepper

pre-heat oven to 375 degrees. Saute onion until translucent.
add garlic and greens and stir.
cover and cook on low/medium heat until soft (approx. 5(ish) minutes).
set aside the greens mixture.
place all “cheezy” tofu filling ingredients in blender.
process until smooth.
place “cheezy” tofu filling into a bowl and set aside.
place all butternut sauce ingredients in blender.
process until smooth.
assemble lasagna:
spread a thin layer of butternut sauce on bottom of 9×13 glass pan.
place a single layer of lasagna noodles on top of sauce to cover bottom of pan.
top with approx. 1/2 of “cheezy” tofu fillling mixture and spread lightly and distribute.
sprinkle 1/2 of greens over tofu mixture.
top greens with approximately 1/3 of butternut sauce and spread lightly and distribute.
repeat layers.
place one more noodle later on top.
cover and spread butternut sauce over noodle layer.
sprinkle chopped pecans evenly over butternut sauce layer.
pour boiling water around edges of lasagna and in corners of pan.
cover pan with foil.
bake for approximately 30-40 minutes.
remove foil.
bake approximately 10 minutes more.
let the lasagna cool for at least 10 minutes before slicing.
yum-yum-what a great combo-good!