Vegetable Lasagna With Butternut Squash and Shiitake Mushrooms

Ingredients (15)

• 2 tablespoons extra virgin olive oil
• 2 pounds butternut squash , cut into 1-inch cubes
• 1/2 cup water
• 4 amaretti cookies or almond flavored biscotti , crumbled
• 8 ounces shiitake mushrooms , sliced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups whole milk
• 1/2 teaspoon ground nutmeg
• 1 cup fresh basil leaves
• 13 ounces DeLallo no-boil lasagna noodles
• 3 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• kosher salt and freshly ground black pepper