2 to 2 1/2 pound butternut squash
1/2 – 1 cup coconut milk
1/2 teaspoon nutmeg (freshly grated)
zest of 1 lemon
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 pound lasagna noodles (I used gluten-free)
olive oil
1 large bunch rainbow chard, just the leaves
1 pound cremini mushrooms, washed and sliced
3 cloves garlic, finely minced
1/4 cup water or white wine
1 1/2 cup shredded Parmesan cheese
to make the bechamel sauce:
Preheat oven to 350 degrees. Cut the stem top of of the butternut squash, then using a sharp knife, but the squash length-wise (be very careful). Using a spoon, scoop out the seeds from each half. Place squash, cut side down, on an oiled baking sheet. Bake for about about an hour, until the flesh of the squash is very soft (test with a fork). Allow to cool (or roast the squash the day before).
When cooled, scoop out the squash flesh into a blender or food processor. Add 1/2 cup of the milk, nutmeg, lemon zest and thyme. Blend until smooth, adding the remaining milk as you go. Add extra milk if necessary to make the sauce smooth, it should be the consistency of a smoothie. Add salt and pepper to taste.
Note: for non-vegans, you could also add some ricotta cheese to the bechamel sauce.
for the lasagne filling:
Remove the stems and ribs from the chard leaves and coarsely chop. Heat oil in a large saute pan over medium high heat. Add the mushrooms and saute stirring frequently until mushrooms are brown. Turn the heat down a bit, add the garlic and stir. Add the chopped chard leaves and the 1/4 cup white wine (or water) and cook until the chard is wilted. Turn off the heat and season lightly with salt and pepper.
Lightly grease a 9×13-inch baking dish with olive oil. Bring a large pot of salted water to boil over high heat. Add the lasagna noodles and cook as directed on the package. When cooked, drain and lay out on clean kitchen towels to dry.
To assemble the lasagna, spoon about 1/4 of the butternut sauce into the bottom of the prepared baking pan and spread to thinly coat the bottom. Place 1/4 of the noodles on top (four noodles) and then spread 1/3 of remaining sauce on noodles. Top with 1/2 of the cooked vegetables, and 1/2 cup of cheese. Add another layer of noodles, then sauce, then the rest of the vegetables, and 1/2 cup of cheese. Place the final layer of noodles over the vegetables and spread the last 1/3 of the sauce over top. Sprinkle evenly with the remaining 1/2 cup of cheese.
Cover the lasagna with foil and bake at 375°F for 30 minutes. Remove the foil and continue to bake for 10 to 15 minutes or until the top is golden and the cheese is gooey. Remove from the oven and let stand uncovered for 5 to 10 minutes before slicing. Serve with a good green salad and some bread.
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