Butternut Squash Lasagna

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• 4 oz package of lasagna noodles

In a large pot, cook up lasagna noodles as directed on box. Strain noodles and allow to cool.

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Preheat oven to 350 degrees F.

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• ¼ tbsp minced garlic
• ¾ tbsp butter

In a medium saucepan, heat butter and minced garlic.

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• ¼ small bunch of fresh basil
• ¼ bunch of fresh spinach
• ¼ bag frozen, diced butternut squash (equivalent to 2 cups)

Add basil, spinach, and butternut squash to saucepan and cook for 5 minutes. Transfer to a food processor.

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• ¼ cup ricotta cheese (skim)
• ¼ cup cottage cheese (2%)
• ⅛ cup milk
• ⅛ tsp nutmeg

Add the ricotta cheese, cottage cheese, milk and nutmug to the food processor. Puree on low for 10-15 seconds and set aside.

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• 4 oz can of San Marzano tomatoes (or diced tomatoes)
• ¼ tsp thyme
• 1 tsp oregano
• ⅛ tsp dried sage
• ½ tsp dried parsley
• ⅛ tsp black pepper

In a small pot, stir together tomatoes, thyme, oregano, dried parsley, dried sage, and black pepper. Heat on medium-low for 3-5 minutes.

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Now it's time to layer the lasagna. Spread half your tomato sauce on the bottom of a 13 x 8 inch glass baking dish. Add a layer of noodles.

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• 2 oz shredded mozzarella cheese

Spread 1/3rd butternut spinach puree over the noodles and sprinkle 1/4th of the mozzarella cheese on top.

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Repeat those steps again two more times for a total of three layers of noodles: 1) layer noodles, 2) spread 1/3rd butternut spinach puree over noodles, 3) add 1/4th mozzarella cheese (~2 oz)

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Add last layer of noodles. Top with remaining half of tomato sauce. Add the remaining amount of mozzarella cheese and sprinkle Parmesan cheese on top as desired.

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Cover with foil, bake for 20 minutes. Remove foil and continue cooking for another 20 minutes.

Enjoy your meal!