Veggie Lasagna with Butternut Squash

Adapted from Allrecipes

I am so excited that Fall is here because that means it is time to eat squash!  Squash of all kinds (butternut, spaghetti, zucchini, yellow and acorn) are my favorite...well, that and broccoli at the moment.  I kind of go through veggie phases, but squash is a consistent one.  This is a yummy lasagna that highlights butternut squash.

Ingredients:

• 2 large cans of favorite Ragu sauce
• 3.5 cups peeled and cubed butternut squash
• 2 zucchini, peeled and sliced
• 4 mushrooms, sliced
• 1 (10 oz) package fresh or frozen spinach (if frozen, thaw and squeeze to remove excess water)
• 1 (15 oz) container fat-free ricotta cheese
• 1 egg
• 2 Tbs chopped fresh parsley
• ¼ tsp ground black pepper
• 1 (6 oz) package shredded Mozzarella cheese, divided
• 9 lasagna noodles

 Directions:

• Place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on High until tender, about 5 minutes.  Set aside.
• Meanwhile, cook your lasagna noodles in boiling water until al dente.  Remove from boiling water and set aside.
• Stir the ricotta cheese, egg, 2 Tbs, parsley, ¼ tsp black pepper and about 2/3 of the mozzarella cheese together in a bowl.  Set aside.
• Preheat an oven to 375 degrees F.
• Pour 1 ½ cups of the sauce into the bottom of a 9x13-inch baking dish.  Arrange 3 of the lasagna noodles in a layer over the sauce.  Spread 1 cup of the ricotta cheese mixture over the noodles.  Sprinkle about half of the butternut squash over the ricotta cheese nixture.  Layer about half of the wilted spinach over the butternut squash.  Layer about half the zucchini slices over the spinach layer.  Layer the mushroom pieces over the zucchini layer.  Repeat the layering.  Top with the 3 remaining lasagna noodles.  Finish by topping with any remaining sauce mixture.  Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes.  Remove the aluminum foil and the remaining Mozzarella over the top of the lasagna.  Return to oven and bake uncovered until the top is golden brown, about 30 minutes more.  Remove and allow the lasagna to rest for 15 minutes before cutting to serve.