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
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.