<p>Arrange the diced butternut squash in perforated gastronorm containers.</p><p>Bake in steam mode, coarsely mash the squash, then keep warm.</p><div><div>Sweat the garlic and onion in fat over low heat until translucent.</div><div><br></div><div>Add the mashed squash and thyme. Season to taste.</div><div>Cover and let simmer to allow the flavors to develop.</div><div><br></div><div>Off the heat, stir in the goat cheese and loosen the mixture with a vegetable broth previously whisked into boiling water.</div><div><br></div><div><div>Prepare a béchamel from milk and white roux, seasoning as needed.</div><div><br></div><div><div>Coat the bottom of the filled gastronorm containers with a layer of butternut squash mixture.</div><div>Cover with a sheet of lasagna.</div><div>Repeat the operation, alternating layers of mixture and lasagna sheets until all ingredients are used up.</div><div><br></div><div>Finish with a layer of béchamel and sprinkle with grated Emmental.</div><div><br></div><div>Bake in the oven until the top is well gratinéed and golden.</div></div></div></div></div><div><br></div><div><br></div>