Lasagna with autumn vegetables, goat cheese and butternut sauce

Original and delicious, discover a recipe for autumn vegetable lasagna, goat cheese and butternut sauce. Ingredients: 10 to 12 lasagna sheets1 nice sweet potato1 medium leek300g fresh spinachAbout ten brown button mushrooms150g fresh goat cheese15cl whole liquid cream (or heavy cream)60g grated Emmental-type cheese1 sprig of thymeOlive oil1 knob of butterSalt, pepper1 handful of pumpkin seeds6 sage leavesFor the squash sauce:1.2 kg butternut squash2 onions2 garlic cloves (or 1 large)Olive oilSalt, pepper1. For the sauce, peel and empty the butternut squash. Cut it into small cubes. Peel and slice the onions, peel and crush the garlic cloves... 2. In a saucepan, fry the onion with a drizzle of olive oil. Add the butternut squash cubes and crushed garlic, brown for 3 minutes with a drizzle of extra olive oil. Pour in 1/2 liter of water, season with salt, and simmer for 15 minutes. Remove 2/3 of the stock and set aside. Blend using an immersion blender. Blend: the sauce should have the texture of a tomato sauce. If it is too thick, add a little more stock.3. Peel and rinse the sweet potato, cut it into 1cm cubes. Plunge them into a pan of cold water with a little salt and 1 sprig of thyme. Cook for 5 to 10 minutes from boiling. Drain.4. Rinse the leek well, cut it into thin slices. Sauté it in a pan with a knob of butter and a drizzle of olive oil for 10 minutes. It should be tender, add a little water during cooking if necessary. Set aside.5. Remove the spinach ribs, rinse them, drain them, then soften them in a pan with a drizzle of olive oil for a few minutes. Set aside.6. Rinse the mushrooms then cut them into thin slices about 2mm thick.7. Preheat the oven to 190°C. Put a little cream in the bottom of a gratin dish. Place lasagna sheets on top, 1 or 2 ladles of butternut squash sauce, a little fresh goat cheese, mushroom slices, leeks, sweet potato cubes, and spinach. Cover everything with a little cream, then with lasagna sheets. Repeat until all the filling is used up, finishing with a layer of lasagna covered with sauce. Cover with grated cheese, sprinkle with pumpkin seeds, and sage leaves.8. Bake for 30 minutes. Check that the lasagna is cooked by pricking it with a knife: it should go in easily.