Mushroom, Spinach And Butternut Squash Lasagna

Day 1 - Prepare the Layers

Butternut Squash Layer

Coat the squash with baslamic vinegar, agave nectar with a spinkle of choppped onion. salt and pepper. Convection roast at 350 for 35-45 minutes until the squash is tender enough to smash with a fork. Cool and store in refrigerator.

Mushroom Layer

Combine chopped mushrooms, thyme, garlic, rosemary and saute in butter and oil until tender. When most of the moister has evaporated, add the red wine and vegetable broth and saute for another 2 minutes until the broth on the mushrooms is thick. Cool and refrigerate.

Spinach Layer

Steam whole spinach in a steamer ( or microwave steamer) until wilted. Chop the spinach and add grate fresh nutmeg, salt and pepper. Cool and refrigerate.

Day 2 - Assembly

Combine ricotta, mozzarella, parmesan cheeses and eggs in a large bowl.

Brush the Lasagna pan with olive oil. Spread 2 cups of the cheese mixture in the bottom on the pan evenly. Place 9 noodles (3 rows of 3 overlapping) in the pan to cover. On top of the noodles add 3 cups of the cheese mixture. Put the spinach evenly on the cheese layer. add 9 noodles, 3 cups cheese and the mushrooms. Add 9 noodles, 3 cups cheese and the squash. Add 9 noodles and the remaining cheese sauce on top. Cover and chill overnight in the refrigerator.

Day 3 - Baking & Serving

Preheat oven to 350. Let Lasagna come to room temp. for about 1-2 hours and bake covered for 35-40 minutes. Uncover and bake for 25-30 minutes longer until cheese begins to brown. Let stand for about 10-15 minutes before serving.

Serve with cream of butternut sauce, braised broccoli rabe, brussels sprouts and turnips.