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  • llubrano

Butternut squash Lasagna with Basil Bechamel Sauce

I make this lasagna during the holidays it’s always a favorite I used real dairy but vegans can always use plant milk and vegan cheese substitutes to make it completely vegan


1 large butternut squash peel removed seeds scooped out and cut into small chunks

1/2 stick butter or vegan substitute

1 tsp cinnamon

1 tsp ground nutmeg

1 package lasagna noodles of choice I used organic no boil type

1-2 cups shredded mozzarella

1 cup ricotta cheese

2-3 tbs Parmesan cheese

For the sauce

1 cup milk

2tbs butter

1/2 tsp ground nutmeg

2 tbs flour

small bunch fresh basil

First cook your squash till tender you can bake, steam or microwave it till soft I baked mine. Then mash it in a bowl add the butter, cinnamon, nutmeg and S&P to taste and combine its ok if it’s still slightly chunky. Set aside. In a sauce pot add the 2tbs of butter and heat till melted then add the flour and stir till it’s completely incorporated into a smooth roux then add the milk gradually and simmer for 5-10 mins stirring often till thickened then remove from burner add S&P to taste, let cool then add a small bunch of basil to the sauce and with an immersion blender blend it all together, reservre some fresh basil for later, set aside.

In a large rectangular baking pan spoon some bechamel on the bottom then place a layer of lasagna noodles then add scoops of squash, mozzarella, ricotta, Parmesan and drizzle with sauce, continue layering should be enough for 3 layers. On the top I like to spread a thin layer of squash then add the cheeses, more sauce and chopped basil. Cover with foil and bake in a 350F oven for 35-40 mins let it rest for at least 15 mins before serving.

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