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1
For the filling: Cut the ends off the squash and slice in half lengthwise.
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2
Scrape out the seeds.
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3
You can use all butternut, but I was fortunate to have a selection to choose from and found Kabocha squash: a Japanese squash grown in California and Mexico that is a little darker with richer tasting flesh.
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4
It is a bit tougher to cut, so use a very sharp knife and some caution.
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5
Using a small amount of vegetable oil, brush the flesh side of each of squash halves and season with salt and pepper.
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6
Place flesh side up on a foil-lined baking sheet and roast at 425 degrees F for about 1 hour or until tender.
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7
Cool enough to handle and scoop the flesh into a bowl.
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8
Mash it with a fork.
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9
This can be done a day in advance.
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10
For the sauce: In a saucepan over medium heat, add margarine until melted and whisk in the flour.
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11
Add the almond milk all at once, whisking until smooth.
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12
Add the Parmesan and a pinch of nutmeg, whisk occasionally until thickened, about 15 minutes.
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13
Set aside, keeping warm.
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14
For the ricotta: In a bowl, combine the ricotta, Parmesan, almond milk and parsley.
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15
Set aside.
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16
For the panko topping: In a separate bowl, combine the panko, parmesan and melted margarine.
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17
Set aside.
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18
To assemble: In a pan filled with warm water, stack and soak the sheets for a few minutes until pliable (not too long or they will stick together).
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19
Preheat oven to 400 degrees F.
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20
Place some of the sauce on the bottom of an 8x8 pan and 1 sheet of pasta.
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21
Using an offset spatula, add half of the squash and spread evenly.
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22
Top with another sheet of pasta.
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23
Top this sheet with half the ricotta mixture and spread evenly.
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24
Add the fresh spinach leaves.
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25
Top with sauce.
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26
Add another lasagna sheet and top with the butternut mixture.
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27
Follow with another sheet of lasagna.
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28
Add the remaining ricotta mixture, some of the remaining sauce and top with the panko topping mixture.
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29
Reserve the leftover Parmesan sauce for serving later.
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30
Cover with foil and bake for 40-45 minutes or until cooked and bubbly.
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31
Cool slightly and add fresh thyme leaves to garnish, if desired.
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32
Serve with remaining white sauce.
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33
This recipe makes 6 large pieces or 9 smaller pieces.
