Cut the ends off of the squash and slice in half length-wise, scraping out the seeds. You can use all Butternut, but I was fortunate to have a selection to choose from and found this Kabocha squash. It's a Japanese squash grown in California and Mexico. A little darker and richer tasting flesh. It is a bit tougher to cut, so use a very sharp knife and some caution 🙂

Using a small amount of vegetable oil, brush the flesh side of each of the halves and season with salt and pepper. Place flesh side up on a foil lined baking sheet and roast for about an hour or until tender at 425 degrees. Cool enough to handle and scoop the flesh into a bowl. Mash it with a fork. This can be done a day in advance.

In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan and a pinch of nutmeg, whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.

In a bowl, combine the ricotta, parmesan, almond milk and parsley. Set aside.

In a separate bowl, combine the panko, parmesan and melted margarine. Set aside.

In the dried pasta section, you can sometimes find these pasta sheets.

These are spinach. If you cannot find the sheets, you can also use the standard dried noodles. ***Be sure to read the ingredients as many lasagna noodles contain eggs*** In a pan filled with warm water, stack and soak the sheets for a few minutes until pliable (not too long or they will stick together).

Preheat the oven to 400 degrees.

To assemble, place some of the white sauce on the bottom of an 8x8 pan and one sheet of the pasta.

Using an offset spatula, add half of the squash and spread evenly. Top with another sheet of pasta.

Top this sheet with half the ricotta mixture and spread evenly. Add the fresh spinach leaves.

Top with the white sauce.

Add another lasagna sheet and top with the butternut mixture and follow with another sheet of lasagna.

Add the remaining ricotta mixture, some of the remaining white sauce and top with the breadcrumb mixture.

Reserve the leftover white sauce for serving later.

Cover with foil and bake for 40-45 minutes or until cooked and bubbly.

Cool slightly and add fresh thyme leaves to garnish, if desired.

Serve with remaining white sauce.