1 butternut squash, peeled and thinly sliced
1 small onion, minced
2 garlic cloves, minced
2 celery ribs, minced
2 portobello mushroom caps, chopped
1/2 cup button mushrooms, chopped
2-3 tablespoons olive oil
1 teaspoon Italian or provencal seasoning
salt and pepper, to taste
vegetable stock or water, as needed
1 cup nondairy milk (I use soy)
2 tablespoons cornstarch or arrowroot + splash water
1 (12 ounce) package wonton or wrappers
white vegan cheese shreds, optional
1. Preheat oven to 375 degrees F. Flash steam squash and set aside. Saute the onion, celery, garlic and mushrooms in olive oil until soft. Add in herbs and season with salt and pepper. Remove from pan and set aside.
2. For "bechamel," deglaze the pan with some stock or water then add in milk. Whisk in the starch and stir until sauce thickens. Add in nutmeg and season to taste.
3. In a casserole dish, layer the bechamel sauce, butternut, wonton wrappers, and white cheese (if using) with mushroom mixture.
4. Bake for 20-30 minutes until the top layer browns slightly.
I hope you enjoy it.
Source of recipe: I was in the mood for lasagne and used what we had to make this. It was delicious!