Butter Pumpkin Sage Tofu Lasagne recipe Living Lean
Butter Pumpkin and Sage Tofu Lasagne

Here’s a real crowd pleaser the whole family will enjoy. Layers of delicious butternut squash, pumpkin and tofu ‘ricotta’ topped with fresh sage. Yum!

Serves: 8

Prep and cook time: 2 hours


2 butternut pumpkin(about 2.7kg), cut in quarters
½ cup extra virgin olive oil, plus 2 tbsp. for onions and extra for brushing and oiling
3½ tsps. sea salt
Freshly ground black pepper
4 onions, quartered and thinly sliced

10 garlic cloves, cut into 6 mm slices
2x 425g blocks pain, firm tofu, rinsed and patted dry
5 tbsp. brown rice vinegar
1/3 cup chopped sage, plus 8 whole leaves to garnish
1 packet no-boil whole wheat lasagne sheets


  1. To make the pumpkin purée, preheat the oven to 200’C.
  2. Rub the pumpkin with oil and place it cut side down on a tray lined with baking paper.
  3. Roast for 50 minutes or until you can pierce the flesh easily with a knife.
  4. Cool, then scoop out the seeds and peel off the skin.
  5. Place the pumpkin in a food processor with 1½ tsps. salt and a pinch of pepper. Blend until smooth, then remove.
  6. Warm 2 tbsp. oil in a frying pan over medium heat and sauté the onions for 10 minutes, until starting to brown.
  7. Add 1tsps. salt, lower the heat and cook for 15- 20 minutes or until caramelised.
  8. Set aside half and place the rest in the food processor.
  9. Warm ½ cup oil in a pan over medium heat. Add the garlic, reduce the heat and simmer for 10 minutes, until soft and golden. Set aside.
  10. Crumble the tofu into food processor and add the vinegars, 1 tsps. salt, a pinch of pepper and the garlic. Blend until smooth, scraping down the sides.
  11. Add ½ cup sage and blend until combined. Set aside ½ cup for garnishing.
  12. To assemble the lasagne, preheat the oven to 190C. Brush a 20 cm X 30 cm dish with oil. Spread ¾ cup puree over the base and top with layer of lasagne.
  13. Add 1 ½ cup purée, then top with half the tofu “ricotta”. Repeat a layer of lasagne and 1 ½ cups of purée. Cover with the remaining ricotta, then the remaining purée.
  14. Spoon 8 dots of the reserved ricotta on top, press a sage leaf into each and season with pepper. Cover with baking paper and then foil and bake for 50 minutes.
  15. To test, insert a knife into the centre of the lasagne- you shouldn’t feel any resistance. If the pasta is still firm , cook, covered, for another 5-10 minutes before serving.

mother and daughter cooking happy

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