Lasagna with Butternut Squash and Spinach

Name: Lasagna with Butternut Squash and Spinach
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

By Beth Jorgensen 2 hours+

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

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.
Raise the oven temperature to 400 degrees F.
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.
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.
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.
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.