A fall-twist on a classic dish, this Vegan Butternut Squash Lasagna with bechamel sauce is the perfect dish for omnivores and vegans alike.
When the butternut squash is done, remove from heat and reduce oven to 375 degrees. With a spoon scoop out squash from the skin, and mash. Set aside.
Heat vegan butter in a medium saucepan over medium-high heat. Once butter is melted, add flour and stir over heat for 3-4 minutes, until the mixture is smooth and golden-brown. In another pot, bring milk, minced garlic, nutmeg, and salt to a boil. Add hot milk to butter/flour mixture in 3 batches. Bring to a boil, whisking often, then reduce heat to a simmer. Cook for 10 minutes, whisking constantly. Once thick and creamy, remove from heat and set aside. The sauce will continue to thicken as it cools.
In a 9x13 baking dish, pour a small amount of Bechamel Sauce on the bottom and spread evenly.
Top with the 3rd layer of noodles and the final layer of Bechamel.