Butternut Squash Lasagna with Leeks and Béchamel Recipe

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Ingredients

1 large butternut or other winter squash (about 1 1/2 pounds), peeled, seeds removed and cut into small cubes
3 leeks, rinsed trimmed and sliced
3 Tbsps olive oil
12 no-boil lasagna noodles
2 cups grated Parmesan cheese
Sea salt and freshly ground black pepper to taste
For the béchamel sauce
6 Tbsps organic butter
3 3/4 cups organic milk
3 cloves of garlic, minced or pressed
6 Tbsps all-purpose flour
1/2 cup dry white wine
1 tsp dried sage
1 tsp dried thyme
Sea salt and freshly ground black pepper to taste

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