Butternut Squash Leek Lasagna Recipe (Dairy or Pareve)

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

1 large butternut squash (about 3 ½ to 4 pounds total; rinsed, halved lengthwise, and seeded)

4 medium leeks

3 tablespoons unsalted butter (or olive oil)

¼ cup all-purpose flour

4 cups milk (or pareve soymilk)

1 teaspoon thyme

1 teaspoon salt

½ teaspoon nutmeg

black pepper to taste

9 lasagna noodles (no-boil, uncooked)

Optional: 8 ounces Gouda (or Fontina cheese, grated)

Directions at thespruceeats.com

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