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Hi all,

I am making the gluten free-vegan entrée for our Thanksgiving meal this year and found this butternut squash/mushroom lasagna recipe that looks good:  http://www.vegkitchen.com/recipes/vegetables-all-year-round/winter-squash/butternut-squash-and-mixed-mushroom-lasagna/
I will add some sage to this recipe and perhaps sprinkle with toasted chopped walnuts.

Despite the fact that I have been happily baking and cooking gluten free for 8 years now, I have always been intimidated by lasagna!  Any tips or tricks?
I can use GF lasagna noodles as 'no boil' noodles, right?
How far in advance should / can I assemble?
Any favorite brand of lasagna noodles?

I would be open to considering any other recipes your might recommend, too, but they have to be vegan (i.e. no cheese).

Thanks,
Pam

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