Fall-Inspired Butternut Squash Lasagna

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Ingredients for Butternut Squash Sauce

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 cup ricotta cheese
• 3/4 cup milk
• 1/2 teaspoon nutmeg
• salt and pepper to taste

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Ingredients for spinach and cheese layer:

• 1 tablespoon olive oil
• 4 cups fresh spinach leaves
• 3 cloves garlic, minced
• 1 egg
• 1 cup ricotta cheese
• 1/2 cup shredded parmesan cheese or Italian cheese blend
• salt and pepper to taste

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Other Ingredients:

• 9 lasagna noodles
• 1 1/2 pounds mild Italian sausage, casing removed
• 4 fresh sage leaves, chopped
• 1/2 cup shredded parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Directions:

Butternut Squash Sauce

1. Preheat oven to 400 degrees. Prepare a large baking sheet with parchement paper or silpat mat.
2. Peel squash with a vegetable peeler, cut and remove seeds, then chop into bite size cubes. Place squash on baking sheet, drizzle with olive oil, salt and pepper. Roast 30 minutes or until fork tender. Remove from oven and allow to cool.
3. Add the cooked cooled squash to a food processor, Add ricotta cheese, salt, pepper, nutmeg and milk. Pulse until smooth. You may need to add more milk to thin sauce if it is too thick.

Spinach and cheese layer

1. Saute spinach and garlic with 1 tablespoon olive oil over medium heat until wilted. Drain excess water from spinach, then add salt and pepper to taste.
2. Combine cooked spinach, ricotta cheese, parmesan cheese and egg. Mix well and set aside.

Pasta and sausage (you may omit sausage if you prefer a vegetarian lasagna)

1. Cook lasagna noodles in a large pot according to package directions (cook to al dente). Remove noodles from stove, drain and set aside to cool.
2. Remove sausage from casings, brown over medium high heat until cooked through. Add fresh chopped sage, salt and pepper. Remove and let cool.

To assemble lasagna:

• Spoon squash sauce on the bottom of lasagna pan. Lay lasagna noodles on top, followed by spinach and cheese mixture, followed by sausage, then more squash sauce. Repeat until all ingredients are used – usually 3 layers will do. Top lasagna with mozzarella and parmesan cheese.
• Bake at 350 degrees for 30-40 minutes uncovered until cooked through and piping hot, if cheese is starting to burn or brown too much, you may cover with some foil for the remaining cooking time.
• Allow to rest uncovered for 15 minutes before serving.

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