Ingredients
- 3 cups butternut squash
- 3 lbs whole milk ricotta
- 3 cups heavy cream
- ¼ cup minced garlic
- ¼ cup minced shallots
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tsp crushed red pepper flakes
- ¼ cup fresh sage leaves
- Kosher salt and freshly cracked black pepper
- 4 cups marinara sauce
- 8 sheets lasagna noodles
- 12 cups spinach
- ½ cup parmesan
- 2 cup shredded mozzarella
Method
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Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and the squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
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Raise the oven temperature to 400 degrees F.
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Place the ricotta, cream, garlic, shallots, basil, oregano and red paper flakes in a medium-size bowl. Whisk to combine until there are no lumps.
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Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
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Take 1 cup of the marinara and evenly coat bottom of each pan. Lay sheet of pasta. Spread some ricotta mixture on each and top with 3 cups spinach. Add another sheet pasta, ricotta and then ½ squash, masking layer pieces. Add another layer pasta. Top with marinara, ricotta, and 3 cups spinach on each.
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Add last layer of pasta and pour remaining marinara over. Finish with parmesan and mozzarella. Wrap each in parchment then aluminum foil. Bake 1 to 1 ¼ hours. Let cool, then cut and serve.