Vegetable Lasagna with Butternut Béchamel

A delicious pasta dish, but it didn't really feel like lasagna. My son declared it the best butternut squash he has ever had, but nobody was really buying this as a lasagna.

Like lemonade sandwich, I used spinach instead of chard.
The butternut squash is mashed, and blended with milk to a soft texture. I should have added a bit more milk, as I felt the lasagna was a bit dry.

That said, the mushroom-spinach layer was really delicious. I would definitely make this one again.

By the way, this recipe was part of a healthy casserole recipe competition at TheKitchn, and one of the other four winning recipes was mine - for a tofu mac&cheese.

This was a huge success! The creamy squash replaces the texture of the ricotta, but adds a richness and sweetness to the whole dish.

My only minor complaint is that I would prefer an actual measurement for the amount of squash to use (instead of the given, "2-2.5 lb squash") so that I could use the already prepared roasted squash I had on hand. But I guess it is lasagne, so its pretty flexible.

Ok, I admit that I used regular button mushrooms and spinach instead of cremini and chard, but I don't think that impacted the overall falvor.