Butternut Squash Lasagna

Serve Lisa Oz's butternut squash lasagna as a delicious and alternative Thanksgiving side dish for the vegetarians at your table. Plus, the butternut squash is so rich and flavorful that meat-lovers won't even miss the ground beef. 

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15 oz Ricotta cheese
2 cups Cooked (cubed butternut squash)
1/4 tsp Cinnamon
1/2 cup Milk
3 Minced shallots, sautéed
1 tsp Maple syrup
1/2 tsp Salt
2 Eggs
1 tsp Cumin
1 1/2 cups Shredded mozzarella
2 cups Chopped spinach can be thawed frozen (cooked)
3 Cloves garlic (minced and sautéed)
1/2 tsp Salt
1/4 tsp Red pepper flakes
1 box Lasagna noodles (boiled until al dente)
1/2 cup Grated Romano cheese
1/2 cup Shredded mozzarella cheese
1 tsp Dried oregano

To make the butternut squash layer: combine butternut squash, ricotta cheese, cumin, eggs, cinnamon, milk, shallots, maple syrup, and salt into a food processor and blend until smooth.

To make the spinach layer: combine shredded mozzarella, spinach, garlic, salt, and red pepper flakes into a large bowl and mix together.

In a greased 9x12 casserole dish, alternate layers of 1/3 of the squash mixture, then noodle, then 1/3 the spinach mixture, then noodle, and repeat until all ingredients have been used.

Finish with a noodle layer sprinkle on top. Add 1/2 cup of the mozzarella and 1/2 cup of the Romano and the dried oregano to top it off.

Preheat oven to 350°F. Cover with foil and bake for 30 min – remove foil and bake for an additional 10 minutes, until just golden brown. Serve and enjoy!