Butternut Squash Spinach Lasagna

Directions

1. 1

   Slice butternut squash in half and remove seeds. In a bowl combine 2 tbsp butter, 2 tbsp pure maple syrup, cinnamon, nutmeg, and salt. Place mixture in the wells of the squash and brush over the squash. This will be part of your squash filling. Roast in the oven at 400 degrees for 1 hour.

2. 2

   Once squash is finished in the oven, scoop out flesh and add to a food processor along with ricotta cheese, milk, another 1/4 tsp of cinnamon and another 1/4 tsp of nutmeg, a pinch of salt and pepper. Purée until smooth.

3. 3

   Make spinach filling. In a skillet, add 1 tbsp olive oil, 2 cloves of minced garlic and sauté until til fragrant. Next add 6 cups of spinach until completely cooked down. Transfer this to a mixing bowl and add 1 cup of ricotta, 1 cup of mozzarella, salt and pepper.

4. 4

   Par boil lasagnes noodles until al dente. In a greased baking dish, spread 1/3 of butternut squash purée then sprinkle mozzarella cheese, then top with lasagna noodles. Next, spread half the spinach mixture, mozzarella, and noodles. Spread another layer of squash and cheese and noodles. The remaining spinach and cheese and noodles. Then the final layer of spa hash, and top with mozzarella cheese.

5. 5

   Cover with foil and bake at 375 for 30 minutes cover and 10 minutes uncovered. Dig in and enjoy!