Butternut Squash Lasagna

This is one of my favorite recipes. Even the fanatical of carnivores will eat this and feel satisfied at the end of the meal.
The recipe below is for the basic version. I'll often add ingredients to the squash mixture, such as sauteed greens, onions and/or mushrooms. Just make sure to use something soft so it doesn't upset the texture.



Butternut Squash Lasagna recipe:
Butternut Squash, 1 large or 2 small to medium- cooked and mashed til
creamy (I slice in half, lightly cover with oil and bake for apx 1 hr, til
pierces with fork easily)

Béchamel Sauce:
Butter 2 tbsp
Onion, raw, 1 medium
Flour, whole grain, 2 tbsp
Milk 1.5 cup
Spices to taste (Nutmeg, etc)

Lasagna noodles (~12 pieces) for a 9x11x3 pan: cooked, rinsed and cooled
Mozzarella 12-16 oz shredded

For sauce:
Thinly slice onion. Set milk out so comes to room temperature. In a
saucepan, melt butter and sauté onions until they are slightly
caramelized. Add flour and mix well. Slowly add warm milk and stir or
whisk to prevent clumps, add nutmeg/spices. Continue to stir as sauce
thickens. Set aside.

Line the lasagna pan with 1/3 of the béchamel sauce.
Layer with noodles.
Spoon half of the squash over the noodles and top with 1/3 of the cheese.
Layer with noodles.
Top with 1/3 of the sauce.
Spoon over the remaining squash and 1/3 of cheese.
Layer with noodles.
Spread remaining sauce over noodles, top with remaining cheese.

Bake covered approximately 1 hour on 375 degrees. Uncover and bake another
15 minutes or until top is browned.