Butternut Lasagna, gluten-free, casein-free

Guess what, guess what, guess what??? I made the butternut lasagna and ohhh... is it divine!!! I don't know if it's because I had baked the squash the day before, or because I've already made this cream sauce a few times, so I was familiar with it, but it didn't seem to take very long to make this lasagna. The cream colored, noodle-like texture on the left in this picture is not a noodle. That's the cream sauce; it's so good! It tastes nothing like a nut, though it's made of cashew milk bechamel.

Butternut Lasagna:

Cashew Milk Bechamel:

Add to pre-heated pot:

4 tbs of coconut oil or ghee (I used two of each)

4 tbs brown rice flour

Stir.

Whisk in 2 cups of room temperature cashew milk (How to Make Cashew Milk Video), about 1/2 cup at a time, allowing it to thicken in between.
Break two eggs into a large glass measuring cup, and temper them with the sauce:
Add a splash of the hot sauce to the eggs while beating them, to bring them up to temperature without scrambling them.

Slowly continue adding the sauce to the eggs while beating.
Add 1/4 tsp garlic powder, 3/4 tsp Herbamare seasoning, and a few cranks of ground pepper to the sauce.

Butternut Filling:

Puree:

3 cups of cooked butternut

1/2 tsp sea salt

1 tbs coconut oil or ghee

1/4 cup honey or 2 tbs xylitol

1.5 tsp ground cinnamon

1/4 tsp allspice

I use a 12 inch wide pan containing a few inches of simmering water to parboil the gluten-free lasagna noodles for 10 minutes. I do this in two batches, five noodles and then four.

You should really buy Tinkyada lasagna noodles, and not De Boles. They are so much better, and also easier to work with.

Layer the lasagna in this order: bechamel, noodles, butternut filling

Repeat two more times.

Top with remaining bechamel.

Bake covered (I like to use my stainless cookie sheet, turned upside down to avoid aluminum going into my food).

350 degrees for 50 minutes

UPDATE: I made this in a large crock pot (with pumpkin rather than squash, but either should work) and it was so easy and amazing. The only difference is you don't parboil the noodles. Just layer it as you would, with dry uncooked Tinkyada lasagna noodles. Then after you make your layers pour 1/4 cup water around the edges. Set the crock pot to 4 hours high, but turn it off after 3.5 hours (or use a timer ). To get it to set up well it has to cool without the lid on for at least an hour.