Pumpkin Lasagna Cooking / Pagan Cooking Date: Aug 29, 2005 - 03:47 PM This recipe is incredible so don't let the butternut squash freak you out! We are vegetarians so we don't use dairy products but you can use cow's milk shredded cheese if you desire. Another note, my completely carnivourus male complement LOVES this lasagna, he tells me it tastes like it has Italian sausage! Enjoy! 2 medium sized butternut squash 1 medium onion - diced 3 or 4 or 5 etc cloves of garlic (to taste) 2 T vegetarian margerine or olive oil 16 oz soy cheese shreds Homemade Marinara Sauce OR bottled sauce (we use 2 jars) Lasagna noodles (we use the kind that you don't have to cook first, straight from box to oven) Peel butternut squash and scoop out the seeds. Chop into 1"-2" chunks. Boil in large pot for about 15-20 minutes until tender. While squash is boiling, saute onions and garlic, until onions are transparent, in olive oil or margerine. Once squash is tender drain in colander and then return to pot. Add the sauteed onions and garlic and salt and pepper to taste. Spread a thin layer of sauce in the botton of a 9" x 13" baking dish. Pyrex dishes work great! Begin to layer your lasagna. First place the noodles on top of the thin layer of sauce. Spread 1/2 to 1/3 of the squash mixture on the noodles, sprinkle good bit of cheese over squash, then top with some sauce. Continue to layer in this fashion until you have used all of your filling. The last layer should consist of the lasagna noodles with a layer of sauce and cheese. Bake in a 350 degree oven for 20 - 30 minutes until bubbly. This article comes from Phoenix Phamily - Supporting the Phoenix festivals community http://phoenixfestivals.com/ The URL for this story is: http://phoenixfestivals.com/modules.php?op=modload&name=News&file=article&sid=582