Butternut Lasagna

1 box rice lasagna sheets*
4-5 c cooked, mashed butternut
1 medium onion, diced
2 T oil
3 garlic cloves
2 t basil
1 t salt
1/2 t pepper

Sauce:
1 1/2 c raw cashews
3 c rice milk
2-4 scoops stevia
2 garlic cloves
2 T potato or tapioca starch

Saute the onion in a saucepan with the oil and cook until carmelized.  In a food processor, combine the butternut, garlic cloves, basil, salt and pepper.  Mix until smooth. 

In a blender, combine all the sauce ingredients except starch and blend until smooth.  Cook over medium heat in a small saucepan until thickened.  Use starch as needed.

Pour 1 c of the sauce in the bottom of a 9x13 pan.  Place one layer of lasagna sheets over the sauce.  Spoon half of the butternut mixture over the sheets, then drizzle some cashew sauce over it.  Repeat with another layer of lasagna sheets.  Top with lasagna sheets, and cover with remaining cashew sauce.  Bake at 400 for 45 minutes covered, and 25-30 minutes uncovered.

*I use "oven-ready" lasagna sheets that do not require pre-cooking to soften.