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1
Roast the butternut squash.
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2
Preheat oven to 375 degrees.
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3
Cut squash in half lengthwise; remove seeds.
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4
Place in roasting pan and drizzle with 3 tablespoons of olive oil.
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5
Place in oven and cook until soft all the way through, about 1 hour.
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6
Set aside until cool.
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7
When cooled, remove skin and place in food processor.
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8
Puree until smooth, season with salt and pepper to taste, and set aside.
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9
To caramelize the onions: Place 3 tablespoons of olive oil in saute pan.
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10
Heat until hot but not smoking; add onions.
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11
Toss to coat with oil.
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12
Turn heat down to medium and cook until onions are soft and browned, about 25 minutes.
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13
Season with salt and pepper to taste.
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14
Set aside.
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15
Prepare a ricotta cheese mixture.
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16
Mix ricotta cheese, chopped rosemary, eggs, half the grated Parmesan and salt and pepper to taste.
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17
Set aside.
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18
Make a spinach Mornay sauce.
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19
Melt butter in a saucepan, add flour and stir.
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20
Cook 2 minutes.
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21
Add milk and stir until it comes to a boil.
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22
Add the rest of the grated Parmesan, the nutmeg and the defrosted spinach.
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23
Season with salt and pepper.
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24
Set aside.
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25
Assemble the dish.
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26
Spray a 9 x 13 pan with cooking spray.
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27
Spread 1 cup of the spinach sauce on the bottom of the pan.
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28
Cover with a layer of fresh pasta sheets.
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29
Spread half of the roasted butternut squash on top of the pasta sheets.
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30
Top with another layer of pasta sheets.
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31
Spread ricotta cheese mixture on top of pasta sheets, and spread caramelized onion on top of ricotta mixture.
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32
Cover with an additional layer of pasta sheets.
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33
Top with the other half of the butternut puree and then another layer of pasta.
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34
Finish by using the rest of the spinach Mornay sauce for the top layer.
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35
Cover with aluminum foil and bake at 350 degrees for 1 hour.
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36
Uncover and cook for 15 minutes more.
