Butternut Squash Lasagna
1 lg. Butternut squash
2 Tbsp. Butter
Cut Squash in half lengthwise, scoop out seeds and lay cut side down on an oiled cookie sheet (you can line the pan with foil for easier cleanup) Bake at 350° for 1 hour or until squash is soft. When cool enough, scoop flesh into a bowl and season with salt, cinnamon, nutmeg, ginger and butter, mix well. Set aside.
4 cups ricotta cheese
Mix in another bowl, beating until fluffy
1 pkg. Barilla no-cook lasagna noodles or lasagna noodles of choice
4 cups shredded mozzarella cheese
Spread a thin coating of water to bottom of lasagna pan. Lay 3 noodles evenly, spread each noodle with butternut mixture, spread a layer of ricotta and a thin layer of mozzarella; top that with 3 more noodles and repeat until ingredients are used up ending with ricotta and mozzarella.
Bake covered with foil @ 350° for 40 minutes, remove foil and bake 15 minutes longer. Let cool for 10 minutes before cutting.