Butternut Squash Lasagna

For the squash:

Preheat your oven to 350 F and line a baking sheet with tin foil.

Grab your butternut squashes, rinse them off and slice each in half, leaving the skin on. Remove the seeds with a spoon. Cut your head of garlic right in half so that you expose all the cloves. Lastly grab your sweet potatoes and wash them. Pierce them all over with a fork. Throw all of the veggies onto the baking sheet and drizzle with the olive oil. Season with 1 teaspoon each salt and pepper. Using your hands, toss all of the veggies in the olive oil and seasoning until thoroughly coated. Flip the squash halves so that the flesh side is down and take the halves of the garlic head and stick them under two halves of the squash. Put them right into the cavity where the seeds were. This allows the garlic to get all nice and roasted without burning. If the garlic doesn’t really fit in the cavity as is, feel free to break apart the cloves to make them easier to fit in.

Place the tray of veggies in the oven and bake for 45 minutes until soft and cooked through. Set the pan aside to cool.

Once the squash and potatoes are cool enough to handle, scoop out the flesh from both and put the flesh into a large bowl. Discard the skins. Make sure to get your garlic cloves and squeeze out the roasted garlic into the mix as well! With a fork or potato masher, mash the squash, potatoes and garlic until smooth. Taste and season with more salt and pepper if desired. Set aside until you’re ready to assemble.

For the cheese layer:

In a bowl, mix together the ricotta, Parmesan, chopped sage and 1 teaspoon each of salt and pepper.

To assemble:

Preheat your oven to 350 F.

Spray your 9 x 13 baking pan with non stick spray. Start by putting 4-5 lasagna noodles on the bottom of the pan. Make sure they are covering the entire bottom of the pan.

Next spread on 1/2 of the squash mixture, followed by 1/3 of the ricotta mixture. Then add another layer of noodles, the remaining squash and another layer of ricotta. Finally layer the last of the noodles, covered them with the remaining ricotta mixture. Cover the top of the lasagna with the grated mozzarella and dot with the sage leaves.

Bake for 45 minutes until browned and bubbly. Allow to rest for 5-10 minutes before slicing.