Butternut Squash Lasagna

Cut squash in half and scoop out seeds. Place in a baking dish skin-side up and put 1/2″ of water into the bottom of the dish. Bake at 350F for 45 minutes to 1 hour, until soft. Scoop out the squash and place in a large bowl. Add garlic, honey, organo, basil, salt and pepper. Blend with an immersion blender until smooth. If it’s too thick, add in the water from the baking dish to thin it out.

In another bowl, combine spinach and cottage cheese. Place 1/3 of the squash mixture into the bottom of a 9 x 12″ baking dish. Layer with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Layer with 3 more noodles. Repeat, finishing with the squash layer. Top with mozarella cheese. Bake for 45 minutes at 350F.