Butternut Squash Lasagne Bake

A native of Cleveland Ohio and I love to cook and entertain. As a full time RVer, I have limited kitchen space, but that doesn’t stop me from cooking up a storm! Recently worked as Activities Director for an RV resort on Florida where I was able to serve up some of my favorite recipes to our residents and guests.

Oil for greasing (vegetable or avocado oil)

1 (15-ounce) can no-salt white or cannellini beans (drained and rinsed)

2 tablespoons avocado oil (divided)

½ cup low-sodium vegetable broth

⅛ plus ½ teaspoon salt (divided)

5 whole-grain lasagna noodles (uncooked)

2 cups fresh baby spinach (loosely packed, lightly chopped)

4 cups butternut squash (about 2 pounds)

¼ teaspoon pepper

½ large yellow onion (diced)

8 ounces mushrooms (sliced)

1 tablespoon herbes de Provence

2 tablespoons chopped fresh sage

2 large cloves garlic (minced)

1-½ cups shredded mozzarella cheese

½ cup shredded Parmesan cheese

Directions at theepochtimes.com

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