Butternut Mushroom Lasagna

250 gr. lasagna sheets

Butternut Cheese Sauce:
3 cups butternut squash cutted into cubes,
2 tbsp nutritional yeast,
1 medium onion chopped,
2 tbsp olive oil,
4-5 tbsp water,
4 garlic cloves,
1 tsp salt,
1/4 tsp black pepper

Cauliflower Bechamel Sauce:
250 gr. cauliflower florets,
1 garlic cloves minced,
100 ml. water,
2 tbsp olive oil,
1 tsp fresh lemon juice,
2 tbsp GF nutritional yeast,
1 tsp sea salt 
1/4 tsp black pepper

Mushroom Filling:
50 gr. dried porcini or your favorite mushroom mix,
2 tbsp olive oil,
1 medium onion chopped,
4 garlic cloves,
2 fresh bay leaves
1 tbsp gluten free soy sauce
optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

1. Preheat oven to 200 C. Cut butternut squash into cubes, scoop out the seeds and place open side down on a parchment paper. Place sliced onion and garlic next to it and drizzle it with a little olive oil. Roast until fork tender, about 30-40 minutes. Let cool. You could do this a day before.
When it is done, transfer mixture into the blender, add rest of the ingredients for the butternut cheese sauce, blend until smooth. Transfer to a bowl.

2. Wash and boil the cauliflower in a large pot with water for 10 minutes until fork tender. Drain well before proceeding. Transfer the cauliflower to a high speed blender. Add the remaining ingredients and blend again. Transfer in a bowl, set aside.

3.In a large skillet, heat the oil . Add mushrooms and shallots and salt, and saute over medium heat, until the mushrooms release their liquid and begin to brown. Add the garlic, bay leaves and pepper.  Cook until garlic is fragrant, about 2-3 more minutes, turn heat off. You could toss in some spinach at the end and wilt for extra nutrients. Taste and make sure the filling has enough salt and pepper.

4. Assemble the lasagna: Add 1 cup of the butternut puree and spread out into a thin layer over the pan. Top with 3 lasagna noodles. Add ½ of the cauliflower cheese sauce. and spread out evenly. Top with half of the cook mushrooms. Sprinkle with ½ cup grated vegan mozarella if you prefer.

Add 3 more lasagna sheets. Spread out the rest of the cauliflower cheese mixture as evenly as possible. Spoon half of the remaining butternut puree, erring on the side of less than half, so you have enough to cover the top (save at least 1 ¼ cups for the top.) Add the remaining mushrooms and all the good bits ( onions, garlic) and sprinkle some more vegan cheese. Place the final three sheets over the top. Lather with the remaining butternut puree and sprinkle with the rest of the cauliflower cheese You could assmeble this 1-2 days before baking.

Cover tightly with foil and bake in 200 C oven for 35 minutes. Then uncover and continue baking 15-20 minutes until golden and bubbly. Cut into 6 servings.  Garnish with optional fresh herbs ( sage or rosemary).

Here are step by step photos to make it easier:

Butternut Sauce + Lasagna sheets + Cauliflower sauce
Mushrooms + Lasagna Sheets + Pumkin Sauce + Cauliflower Sauce + Vegan Cheese
Lasagna Sheets again + Cauliiflower Sauce + Mushrooms + Spinach
Lasagna Sheets + Pumpkin Sauce + Cauliflower Sauce + Vegan Cheese + Lasagna Sheets again
Butternut Sauce + Pumpkin Sauce + Cheese / now ready to cook!
You can also keep it in the fridge and cook next day.

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