Ingredients
1 medium butternut squash
1 (15 ounce) can pumpkin puree
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/8 teaspoon dried ground ginger
3 tablespoons light brown sugar
1 tablespoon maple syrup
10 no-boil lasagna noodles
1 (15-oz) container ricotta cheese
8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
½ cup finely shredded Parmesan cheese
Preparation
Preheat oven to 400° F. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about ½ to 1-inch in size. Set aside. Reduce the heat on the oven to 350° F. In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside. In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and ¼ cup of Parmesan. Set aside. Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon ¼ of the ricotta mixture over the noodles. Top with ¼ of the butternut squash chunks. Top with 1/3 cup of sauce. Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan. Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!
