Butternut Squash & Wild Mushroom Lasagna

for the butternut squash puree:

1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
2 teaspoons olive oil
1 teaspoons cinnamon
salt and pepper to taste

Toss cubes with remaining ingredients, spread on a baking sheet, and roast at 400F for ~30 mins, flipping/tossing halfway through. After cooling for ~5 mins, transfer to a food processor for a thick-textured puree. Resist temptation to add milk/water to thin it out.

for the pecan parmesan:

3 cups raw pecan pieces
1 cup nutritional yeast
juice of half a lemon
1 teaspoon minced garlic

Puree in a food processor to a crumbly (not flour-y) texture. Do not over-process.

for the wild mushrooms:

hot water
1 8oz package of dried wild mushrooms
10-12 sage leaves, chopped into small strips
½ teaspoon olive oil
salt and pepper to taste

After rehydrating the mushrooms ~15 mins, heat oil in a pan, add the sage and saute ~1-2 mins, then add mushrooms, saute ~4-5 mins. Remove from heat, sprinkle with s + p.

for the basil cream sauce:

3 tablespoons vegan butter
3 tablespoons whole wheat flour
4 cups almond milk (or other vegan milk)
1 cup fresh basil leaves, loosely packed
a couple dashes of dried thyme
1 teaspoon arrowroot powder (optional)
salt and pepper to taste

Melt butter in a pot, whisk in flour for ~1 min. Gradually whisk in milk & bring to a boil over med-high heat. Reduce heat to med., simmer & whisk until sauce thickens and reduces a bit, ~7-8 mins. Whisk in the thyme. 

Now, pour half the sauce into a blender/food processor with the basil until well combined. Add this back into the pot, and stir to blend. Use the arrowroot for thicker sauce. Finish with s + p. 

for the lasagna:

12 no-boil lasagna noodles (or try courgette slices!)
olive oil spray or olive oil to grease the casserole dish

Set oven to 375F. Grease a 9x13 pan. Pour 1/2 c. of cream sauce into pan. Layer with lasagna noodles, squash puree, pecan parmesan, sauce. Repeat but this time with the mushrooms after the squash puree. Repeat the last layer like the first. Finish with a final layer of noodles under the sauce under the pecan parmesan. Or....ayer however you want to!! :D

Tightly cover the dish with foil, bake for 50 mins. Let stand 15 mins before serving. 

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