I made this lasagna with ingredients from the farmer's market: local butternut squash and local mushrooms (shitake and cremini), layered with no-bake lasagna noodles and a bechamel sauce :)
I cut the squash up into little squares and roasted for 25 min at 400. I sauteed the chopped mushrooms with some onion until soft, then splashed a lil red wine in for flavor.
I baked the assembled lasagna for about an hour at 350. Yum yum yum!
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