Butternut Squash Casserole

2 tablespoons of minced garlic
2 cups Butternut squash puree or 1 can of squash
2-3 cups of spinach
10 oz Lasagna noodles (gluten free if possible)
1 tbsp. Italian seasoning
1 tbsp. pepper
1/4 tsp. pink Himalayan salt
1/2 cup soy milk or water
2 1/2 Mozzarella
1/2 cup Parmesan Cheese
2 cups Ricotta Cheese

Instructions

Preheat oven to 350 degrees. Cut squash lengthwise 1 medium sized squash in half. Scoop out seeds and stringy bits with a spoon. Sprinkle oil on both halves thoroughly. Place both halves on a baking sheet and cook until fork tender, about 45-60 minutes, depending on the size of the squash. If additional cooking time is needed, cook additional 10 minutes at a time. Remove the baking sheet from the oven and let cool. Scoop squash out using a spoon or ice cream scoop and place contents in a bowl. Grab a fork or potato masher and mash squash until smooth. Set aside.

Cook noodles around to package instructions and side aside.

Combine butternut squash puree with Ricotta cheese, soy milk, salt and Italian seasoning. Add more milk if needed (to make the butternut squash filling very creamy). Mix well, taste and add more salt, if needed.

Prepare a baking dish – Use a casserole dish 11 x 8.5 x 3 inches deep. Grease the bottom of the baking pan lightly with olive oil spray. Place a layer of noodles being careful not to overlap them, then a layer of butternut squash, parmesan cheese, spinach, mozzarella cheese. Repeat with noodles, squash, parmesan cheese, spinach, and mozzarella cheese, and finally if you have enough for one more layer, add in order as previously listed.

Bake the lasagna at 375 F covered with foil for the first 30 minutes, then remove foil and bake for an additional 10 minutes.