Although kabocha squash is not the identical as pumpkin, its taste is so related (and, as talked about above, its texture usually preferable) that it makes a very sufficient substitute. Like our pumpkin pizza, this lasagna incorporates each roasted and sautéed squash for plenty of squash taste and contrasting texture. The roasted batch is puréed with cream cheese, then layered with a squash and apple sauté, a thick béchamel, and no-bake lasagna noodles for the richest, creamiest fall casserole conceivable.