Butternut Squash Lasagna

Saute the ham in a skillet on medium temperature until slightly crispy. Add the olive oil and garlic and cook 1 to 2 minutes until the flavor of the garlic is released (be sure not to burn the garlic). Toss in the squash pieces, stock, and nutmeg. Cover to steam. Let the squash cook for 20 minutes or until soft. Allow the stock to evaporate and then toss the squash and chestnut mixture into a large mixing bowl with the egg and ricotta. Stir and press with a wooden spoon or potato masher. Taste and adjust seasoning if needed.

Preheat the oven to 350 degrees F.

Oil a baking sheet and place 3 noodles on the sheet. Spoon the squash and ricotta mixture onto half of each noodle. Sprinkle parmesan cheese and fold over the noodle. Repeat with the remaining squash mixture and noodles to make 3 free-form mini lasagnas (I ended up with 5 noodle and 4 squash layers). Sprinkle the top of the 3 mini lasagnas with Parmesan and bake in the oven for 20 minutes.