Roasted Butternut Squash and Cheesy Spinach Lasagna

Directions

• Roasted Butternut Squash
• Preheat oven to 400F. On a large greased baking sheet add your butternut squash cubes. Coat with olive oil, salt and pepper. Roast for 20-30 minutes until squash is tender and starting to brown on edges.
• White Sauce
• While squash is roasting, start sauce. In a medium sized sauce pan on medium high heat add 1/2 cup butter, sage and garlic. Cook until fragrant and starting to bubble and brown, about 5 minutes. Remove the sage.
• Add flour and whisk until combined. Then add in milk and broth. Bring to a boil and cook until thickened, continuously stirring, about 5 minutes. Remove from heat and stir in spinach and parmesan. Add salt and pepper to taste. Set aside.
• Lasanga Noodles
• While cooking white sauce, cook lasagna noodles to al dente according to package directions. Once done, lay out each individual noodle apart from each other so they don’t stick.
• Butternut Squash Ricotta
• Once butternut squash is done roasting, using a blender, food processor, or a fork, blend together squash and ricotta until smooth. If using a blender you may need to add in some vegetable broth to make it blend smoothly.
• Assembly
• Reduce oven heat to 375F.
  
• To assemble spread about 1/4 of the white sauce on the bottom of a 9 x 13 inch baking dish. Arrange 3-6 noodles lengthwise over sauce. Spread about 1/4 of the butternut squash ricotta mixture over top, then another 1/4 of the white sauce, and then a handful of mozzarella cheese. Keep layering (it doesn’t have to be perfect) until you use up your ingredients.
• Cover the dish in tinfoil and bake for 30 minutes, and then remove the covering and bake for about 10 minutes until the top has bubbled and browned a bit. Let rest for 10 minutes before serving.