Butternut Squash Lasagna

Ingredients:

Directions:

1. Preheat oven to 375 degrees F.
2. Prepare the squash. Peel the squash and cut into ½-inch cubes. Bring a pot of salted water to a boil and add the squash. Boil for 6-7 minutes or until tender and easily pierced with a fork. Drain then pour into a large mixing bowl. Add 1 Tbsp olive oil, ½ tsp salt, and garlic powder. Stir to combine and set aside.
3. Prepare the noodles. Bring a large pot of salted water to a boil. Add the noodles and boil until al dente. Drain and drizzle with olive oil to prevent sticking. Set aside.
4. Prepare the ricotta sauce. Add the 1 ½ Tbsp chopped sage (reserve some for topping), lemon zest, nutmeg, heavy cream, ricotta, ½ tsp salt, and ½ tsp pepper to a mixing bowl. Stir to combine.
5. Make the lasagna. Spread ½ cup of the ricotta sauce over the bottom of a 9x13 baking dish. Add 1 layer of noodles (you should be able to fit 4-5, depending on how tight you squeeze them). Top with ½ of the cooked squash, then about 2/3 of the ricotta sauce. Sprinkle 1 cup of shredded mozzarella and 1/3 cup of shredded parmesan cheese over the top. Make a second layer of the same – noodles, the rest of the cooked squash, about 2/3 of the ricotta sauce, 1 cup of shredded mozzarella, and 1/3 cup of parmesan cheese. Add a top layer of noodles, spread the remaining ricotta sauce over the top. Sprinkle the last cup of shredded mozzarella and remaining 1/3 cup of parmesan cheese over the top.
6. Cover with foil and bake for 30-40 minutes, then uncover and bake for an additional 15-20 minutes or until the top is browned. Let stand for 5-10 minutes. Garnish with the remaining chopped sage.
7. Slice, serve, and enjoy!
8. Leftovers should be cooled completely and stored in an airtight container in the fridge.