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Ingredients

• 3 tablespoons olive oil
• 1/2 pound cremini mushrooms, stemmed and sliced (about 3 cups)
• 1 1/2 pounds butternut squash, peeled, seeded, and cut into small dice (about 5 cups)
• 2 medium cloves garlic, minced
• 1/3 cup water
• 1 recipe Bchamel Sauce (warmed)
• 1 (9-ounce) box par-cooked lasagne noodles
• 1/4 cup unsweetened chestnut pure, such as Clement Faugier (about 3 ounces)
• 4 1/2 cups shredded fontina cheese (about 6 ounces)
• 1/2 cup finely grated Parmigiano-Reggiano cheese (about 3/4 ounce)
• 2 ounces Gorgonzola cheese, cut into small pieces

Description

A Hearty Oven-to-table Dish Is A Necessary Element Of Any Cook’s Repertoire. When It’s Also Freezable And Suitable For Vegetarians, Well, You Know It’s A Keeper. This Lasagne Is Full Of Satisfying Cool-weather Ingredients And Tastes Even

Chow