Butternut Squash Lasagna

1. Preheat the oven to 400 degrees.

2. Cook the lasagna according to package instructions. Rinse, drain and set aside.

3. Arrange the squash, shallots, garlic and herbs on a sheet tray and drizzle with 3 tablespoons of olive oil. Season with salt, pepper and nutmeg. Roast for 30-40 minutes or until softened.

4. While the squash is roasting, add 1 teaspoon of olive oil to a saute pan and cook the spinach until wilted. Season with salt, pepper, and crushed red pepper.

5. Then, chop the spinach and add it to a bowl with the ricotta, egg, parsley, parmesan and mozzarella cheese. Season with salt and pepper, mix and set aside.

6. Once the vegetables have roasted, add them to a food processor (squish the garlic into the blender without the skins) along with the heavy cream, mascarpone and sour cream. Blend until smooth and set aside. Taste and adjust seasonings if necessary.

7. To assemble, ladle 1/2 cup of the squash purée to the bottom of your 13x9 pan. Next add 3-4lasagna sheets, plus 1 cup or so of the purée, 1/2 cup of ricotta, and a sprinkle of parmesan and mozzarella cheese. Repeat these steps until the ingredients are gone. Finish the lasagna with the purée and mozzarella cheese and bake for 40 minutes, covered, then remove the foil and bake for an additional 10 minutes or until the top is golden and crispy.