Creamy Butternut Squash And Mushroom Lasagna With Walnut Crumb Crust

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1 butternut squash, peeled, seeded and cut into 1/2″ cubes

2 tbsp olive oil

1 tsp of fennel seeds

1 tbsp fresh sage, finely minced

3 sprigs of thyme, leaves only

1 tsp sea salt

1 tsp freshly cracked black pepper

pinch of red chili flakes

2 tbsp Earth Balance buttery stick

1/4 cup nutritional yeast

1/2 cup vegetable stock

3 cups of sliced mushrooms (I’ve used cremini, shitake and king eryngii)

2 leeks, white and pale green parts only, halved and finely sliced

1 small clove of garlic, finely minced

3 sprigs of fresh thyme

1/2 cup of Earth Balance buttery stick

1/2 cup of all purpose flour

1 small clove of garlic, minced

pinch of freshly grated nutmeg

salt and pepper to taste

1/2 cup roasted walnut halves

4 slices of whole grain bread, dry toasted, cut into small cubes

1 tsp salt

1 tsp ground pepper

9 sheets of lasagna (boxed is best for this recipe)

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