Extra-virgin olive oil or gluten-free nonstick cooking sprayfor greasing the pan
1medium butternut squash
6large gluten-free lasagna noodles or no-cook gluten-free lasagna noodles
2tablespoonsextra-virgin olive oil
1medium yellow onionchopped
23.5-ounce packages roasted whole chestnuts
¼cupfresh sage leavescoarsely chopped
For the béchamel sauce:
112-ounce package firm silken tofu
1½cupsunsweetened almond or other non-dairy milk
⅓cupnutritional yeast
2tablespoonsvegan buttery spreadsuch as Nutiva or Earth Balance
1tablespoonfresh lemon juice
2garlic clovesminced
½teaspoononion powder
¼teaspoonground nutmeg
½-¾teaspoonkosher or fine sea saltto taste
For the topping:
½cupgluten-free breadcrumbs or ground almonds
1tablespoonvegan buttery spread or coconut oilmelted
Pinchof kosher or fine sea salt
Pinchof freshly ground black pepper
½teaspoonsweet paprikaoptional
Instructions
Grease a 2-quart casserole dish and set aside.
Preheat the oven to 425°F. Place the whole unpeeled squash on a baking sheet and bake until it is easily pierced with a knife, 30-40 minutes. Remove from the oven and let sit until cool enough to handle. Reduce heat to 350°F.
If required, par-boil your noodles while the squash bakes. Bring a large pot of water to a boil, add the noodles, and cook for about half the recommended cooking time, 5-6 minutes, just until they begin to soften and appear flexible. Drain and rinse with cold water. Set aside.
Next, heat a medium frying pan over medium-high heat and add the olive oil and onion. Sauté until the onion is translucent, about 5 minutes. Crumble the chestnuts into the pan, leaving a few larger chunks. Add the sage and continue to cook until the sage begins to crisp a bit, 5-7 minutes. Turn off the heat.
Once the squash is cool, cut it in half and scoop out the seeds. Scoop the flesh into the frying pan with the onion-chestnut mixture, and coarsely mash with a fork, leaving some chunks of squash and chestnuts. Set aside.
Meanwhile, prepare the béchamel by combining all of the sauce ingredients in a blender and blending until silky smooth.
Make the topping by combining the breadcrumbs, buttery spread, salt, and pepper in a small bowl. Toss until the crumbs are evenly coated.
To layer the lasagna, coat the bottom of the casserole dish with about ½ cup of the béchamel sauce. Place 3 lasagna noodles side by side over the sauce. Top with half the squash mixture and spread it out as best you can – don’t worry if there are a few empty spots here and there. Pour half the remaining béchamel sauce over top and spread to cover the squash mixture.
Repeat the layers of noodle, squash, and sauce one more time. Distribute the breadcrumb mixture evenly over top and then sprinkle with paprika, if desired.
Bake for 35-45 minutes, until the top is browned and the edges appear bubbly. Allow to cool for 10-20 minutes before slicing. May be frozen.