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Prep (20-30 minutes)
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Preheat oven to 350 degrees F.
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Create the 3 different fillings to layer your lasagna.
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1.
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Peel butternut squash and cut into 1 pieces.
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Place in a saucepan, cover with water and bring to a boil with a pinch of salt.
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Boil for approximately 10 minutes until soft.
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Then drain the squash, put it in a bowl and mash it.
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2.
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Divide ricotta cheese evenly into two medium-sized bowls.
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Set them aside.
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3.
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Saute garlic and onion in olive oil over medium heat for 3 minutes.
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Add chopped fresh spinach and continue cooking until spinach is just wilted.
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Give it a pinch of kosher salt and pepper.
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Set aside to cool.
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4.
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Pour bechamel or cheesy alfredo sauce into a bowl, add half of the chopped fresh sage, half of the parsley, and a pinch of ground black pepper.
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Set this aside.
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5.
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Toast walnuts that have been drizzled in walnut oil (or olive oil) for 7-10 minutes in a 350F oven.
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Watch so they dont burn, stirring/tossing halfway.
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For the butternut squash layer: Combine the mashed butternut squash, sour cream, 1 beaten egg, poultry seasoning, plain bread crumbs, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt.
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Set aside.
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For the spinach ricotta layer: Combine one of the bowls of the ricotta cheese, with 1 beaten egg, 1/4 cup shredded parmesan, 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and the cooked and cooled spinach mixture.
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Stir to completely distribute the spinach throughout the cheese mixture.
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Set aside.
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For the ricotta cheese layer: Combine the remaining bowl of ricotta cheese, the remaining 1 beaten egg, 1/4 cup shredded parmesan, a pinch of white pepper, remaining 1/2 teaspoon nutmeg, and 3/4 cup of the chopped toasted walnuts.
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Set aside.
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Assembly: 1.
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Pour 1/2 cup of the cheesy alfredo sauce mixture in the bottom of a 9x13 pan and top with 4 lasagna noodles, slightly overlapping each other.
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2.
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Spread half the butternut squash mixture on top of noodles, lightly sprinkle with parmesan cheese, and top with 4 lasagna noodles, slightly overlapping each other.
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3.
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Spread all of the spinach ricotta evenly over the noodles and top with 4 lasagna noodles, slightly overlapping each other.
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4.
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Spread remaining butternut squash mixture on the noodles, slightly pressing down to evenly distribute.
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Top with all of the ricotta mixture, then place the remaining 4 lasagne noodles on top, slightly overlapping each other.
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5.
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Final layer!
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Pour the rest of the cheesy alfredo sauce evenly over the top of the noodles, making sure you cover all the noodles with a good amount as these no-boil noodles need the liquid of the sauce to fully soften them and cook.
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Next, sprinkle the following in order: the mozzarella cheese, the remaining 1/4 cup chopped walnuts, the remaining 1/4 cup parmesan, and the remaining chopped sage and parsley.
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If you have some tiny fresh sage leaves, they can be lovely decorating the top.
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Bake 60 minutes, then let rest a full 15 minutes before serving so the layers maintain their structure when cut and served.
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Cooks tips: Trying to save time, I gave these no-boil noodles a try, and my preference would be to use traditional boiled noodles.
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I like the texture and flavor so much better.
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A homemade bechamel sauce would really give you more control of flavors, but this doctored jar of sauce worked just fine.
