Roasted Butternut Squash Lasagna

theseasonedmom.com

Cookeemama

subheading: FOR THE BUTTERNUT SQUASH LAYER:

1 (large) butternut squash (about 3 ½ to 4 pounds)

1 to 2 tablespoons olive oil

⅔ cup milk

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves)

2 fresh sage leaves (or ¼ teaspoon dried sage)

¾ teaspoon kosher salt

Dash of ground black pepper

subheading: FOR THE MUSHROOM LAYER:

¼ cup (½ of a stick) salted butter

2 large yellow onions, thinly sliced

8 ounces sliced baby bella mushrooms or white button mushrooms

½ teaspoon chopped fresh thyme leaves (or ¼ teaspoon dried thyme)

1 fresh sage leaf chopped (or ⅛ teaspoon dried sage)

Kosher salt and ground black pepper, to taste

subheading: FOR THE RICOTTA SPINACH LAYER:

1 (10 ounce) package frozen chopped spinach, thawed

15 ounces ricotta cheese (or sub with 16 ounces small curd cottage cheese, extra liquid strained)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 large egg, lightly beaten

½ teaspoon salt

½ teaspoon garlic powder

⅛ teaspoon ground nutmeg

subheading: FOR ASSEMBLING:

1 (12 ounce) package no-boil (“oven ready”) lasagna noodles (you probably will not need the entire box; I use 10 noodles total)

1 ½ cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

Optional garnish: chopped fresh parsley or other herbs

Directions at theseasonedmom.com

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