In this vegetable-rich dish, fresh pasta sheets (available in the refrigerated section) become crispy on the edges. For a vegan variation, opt for dried lasagna sheets, and boil and drain before assembling.

SERVES 6 TO 8

INGREDIENTS

VEGETABLES AND SAUCE

• 2 to 3 tablespoons extra-virgin olive oil, divided
• 2 1/2 cups small dice butternut squash (about 1/2 large)
• 2 scant tablespoons minced garlic (about 4 large cloves)
• 2 cups sliced (de-stemmed) shiitake mushrooms (about 5 ounces)
• 5 fresh sage leaves, cut into chiffonade (1 teaspoon)
• 2 cups thinly sliced Swiss chard leaves, stems removed
• 1 tablespoon golden or white balsamic vinegar
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt, divided, plus extra for pasta cooking water
• 8 grinds black pepper, divided
• 2 tablespoons vegan butter
• 2 tablespoons white whole-wheat flour
• 1 cup plain unsweetened cashew milk
• 1/4 cup shredded dairy-free mozzarella cheese
• 2 tablespoons grated dairy-free Parmesan cheese, divided
• 1/8 teaspoon ground nutmeg

PASTA

• 1 pound fresh lasagna pasta sheets, ideally whole-wheat
• Cooking spray (or more olive oil)

INSTRUCTIONS

1. Preheat the oven to 400 degrees F.
2. Brush the interior of a 10-inch skillet with 1 tablespoon of the oil, and heat over medium. When warm, add the squash and garlic, and sauté until just tender, about 8 minutes.
3. Add the mushrooms and sage, and sauté until the mushrooms are tender, about 5 minutes.
4. Stir in the chard, cover, and cook until wilted, about 3 minutes.
5. Stir in both vinegars, half of the salt, and half of the pepper, and simmer for 1 more minute. Remove from the heat and set aside.
6. Fill a medium to large saucepan two-thirds full of salted water and bring to a boil over high heat. When the water is boiling, carefully add the pasta sheets, stir, and cook until tender, 2 to 3 minutes.
7. Drizzle the remaining oil onto a baking sheet. With tongs, carefully transfer the pasta to the baking sheet, and separate the sheets (if some break slightly, don’t worry). Set aside.
8. While the pasta is boiling, melt the butter over medium heat in a medium to large saucepan. Once the butter is melted, whisk in the flour and cook until it absorbs the butter, about 20 seconds.
9. Whisk in the cashew milk and raise the heat to medium high. Bring to a simmer and cook, whisking occasionally, until the sauce thickens, about 3 minutes.
10. Remove from the heat, and immediately whisk in the remaining salt and pepper, the mozzarella, half of the Parmesan, and the nutmeg. Set aside.
11. Grease the inside of a roughly 13 x 9-inch baking dish with cooking spray (or more olive oil).
12. Lay one third of the pasta sheets onto the bottom to cover it evenly.
13. Top with half of the vegetable mixture and half of the sauce mixture, spreading evenly with the back of a spoon.
14. Layer on another third of the pasta sheets, and top with the remaining vegetable and sauce mixtures, spreading evenly.
15. Top with the remaining pasta sheets, and sprinkle evenly with the remaining tablespoon of grated Parmesan.
16. Bake on the center rack until the pasta turns lightly golden and becomes crisp around the edges, about 40 minutes.