Prepare the Béchamel sauce and the butternut puree. These can be made and stored in the fridge up to 2 days in advance.
Cook the lasagna noodles in a large stock pot to package directions, being sure to add at least 1 tbsp. of salt to the cooking water. This will give the noodles wonderful flavor.
Preheat oven to 350 F.
In a large skillet, sauté the mushrooms, onions, shallot in the oil.
Add in the garlic powder and salt. Taste and adjust seasonings to your liking.
Spray your lasagna pan with a spritz of oil from an oil sprayer.
Lay down the first layer of noodles. Spread on some of the walnut mixture, then pour some butter nut puree over the top and then some of the Béchamel sauce over that. Top with noodles and repeat.
End with a top layer of noodles and the last of the Béchamel sauce covering the top.
Bake for 30 minutes, uncovered.
Slice into 12 equal servings and serve with a side salad for extra veggies.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. Please add the data in the other recipes to this data to get totals.