Butternut Squash Lasagna with Shiitake Mushrooms

INGREDIENTS

2 tbsp

olive oil

2 lb

butternut squash, peeled, seeded, and cut into 1-inch cubes

1/2 cup

water

amaretti cookies or almond flavored biscotti, crumbled

1 lb

shiitake mushrooms, sliced

1/4 cup

butter

1/4 cup

all-purpose flour

3 1/2 cups

whole milk

good grates of fresh nutmeg

1 cup

fresh basil leaves

package no-boil lasagna noodles

3 cups

shredded mozzarella cheese

1 cup

ricotta cheese

1/2 cup

grated Parmesan cheese

salt and pepper