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Ingredients
  • 5 cups 1-inch cubes butternut squash
  • 12 whole wheat or brown rice lasagna noodles
  • 3 cups cooked or canned navy beans
  • 4 teaspoons sweet white miso
  • 4 teaspoons well-stirred tahini
  • 4 garlic cloves, minced
  • 2 tablespoons nutritional yeast
  • 1½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon dried parsley
  • Pinch red pepper flakes
  • ½ teaspoon salt
  • 2 tablespoons lemon juice
  • 1 packed cup baby spinach, chopped
  • 2½ cups marinara sauce
  • Fresh parsley for garnish (optional)
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