Winter Vegan Lasagna, Part II

Winter Vegan Lasagna

1 recipe tomato sauce
1 recipe Basil Pesto
1 roasted butternut squash
1 pound spinach
2 tablespoons olive oil
1 pound crimini mushrooms, sliced
4 tablespoons non dairy butter
1/4 cup flour
2 1/2 cups non dairy milk, unsweetened
1 pound whole wheat lasagna noodles


Heat oven to 375ºF. Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain, and rinse with cold water. Set aside.

Place the spinach in a large, microwave-safe bowl, and microwave for 1 and a half to 2 minutes, or until just wilted.

Heat the olive oil in a large sauté pan. Add the mushrooms and sauté until brown and tender. Set aside.

Add the milk to a small pot, and bring to a simmer. Remove from heat. In a medium pot, melt the butter. When it begins to bubble, add the flour, and sauté for 2 to 3 minutes. Gradually add the milk, whisking constantly. Bring to a simmer, and continue whisking until thickened, about 10 minutes. Add 1/4 cup of the pesto to the béchamel, and stir to combine.

Spread a thin layer of tomato sauce over the bottom of the lasagna pan. Place lasagna noodles lengthwise along the bottom of the pan. Spread the mushrooms, spinach, and squash across the noodles.

Spoon the béchamel over the vegetables.

Top with another layer of noodles, then repeat until you are left with one layer of noodles. Top with any remaining béchamel, and cover completely with tomato sauce. Cover the pan with foil, and place in the oven for about 30 minutes or until hot and bubbly. Remove from the oven, cut a square, drizzle with pesto, and serve immediately.