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1
Special equipment: 2 medium lasagna pans
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Preheat the oven to 350 degrees F.
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Cut the butternut squash in half and spoon out the seeds.
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Place on baking sheet cut-side down.
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Add some water and bake until a knife slides through the skin and squash easily.
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Cool and then spoon the flesh from the shell.
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Set aside for later use.
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8
Raise the oven temperature to 400 degrees F.
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Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl.
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Whisk to combine until there are no lumps.
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11
Mince up the sage and add to the ricotta mix.
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Adjust the seasoning with salt and pepper.
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Whisk until blended and set aside for later use.
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14
Take 1 cup of the marinara and evenly coat bottom of each pan.
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15
Next lay a sheet of pasta down in each.
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16
Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
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Add another sheet of pasta, then some more ricotta and spread half of the butternut squash over each lasagna.
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Then add another layer of pasta on each.
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19
Top with the remaining ricotta mixture and 3 cups of baby spinach on each.
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Add the last layer of pasta and pour the remaining marinara on top.
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Finish with the Parmesan and then the mozzarella.
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22
Wrap each with parchment paper and then aluminum foil.
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Bake until cooked through, 1 hour to 1 hour 15 minutes.
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Let cool, then cut and serve.
