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I ngredients:

Roasted Vegetable Layer

● One small butternut squash (about two cups’ worth) cut into two-inch chunks

● ⒈／⒋ cup of olive oil

● 3 garlic cloves, minced

● Salt and pepper to taste

● 1 tsp. Dried oregano

● 1 tsp. Dried basil

Spinach and Ricotta Layer

● 1 lb. frozen spinach, thawed

● 1 lb. ricotta

● 1 large egg

● 1 cup of shredded mozzarella or Italian blend cheese

● 1 garlic clove, minced

● 1 onion, diced

● ⒈／⒉ tsp salt

● ⒈／⒉ tsp ground pepper

● 1 tsp. Dried oregano

● 2 tsp. Dried basil

Sauce and Pasta

You can use your favorite homemade tomato-based sauce, store-bought sauce, and fresh or dried pasta, boiled and ready to layer. You will also need about 2-3 cups more of mozzarella or Italian cheese blends for the top. This is not part of the ricotta mix.

M ethod:

● If you’re making your own sauce with your favorite recipe, you’ll want to start that now and let it simmer while you start the roasted veggie layer.

● Preheat oven to 400°F.

● Place chopped squash, zucchini, and onion on a large baking sheet lined with parchment or foil for easy cleanup.

● Sprinkle minced garlic, herbs, and olive oil all over vegetables on the tray, drizzle with oil, sprinkle with garlic, salt, and pepper. Toss and mix with a rubber spatula so everything is evenly coated.

● Roast for 25 minutes, turning at 15 minutes. Cook until tender and lightly browned.

● Remove from oven and quickly scoot into a bowl. Don’t leave it on the baking sheet as the veggies will stick when they cool. Set aside for layering.

While the veggies are roasting...

You’re stirring your homemade sauce as it simmers and/or working on the spinach and ricotta layer! Also, start boiling your pasta noodles, especially if they are dried, not fresh.

● Take your thawed spinach and place into a colander. Put several paper towels on top of it and press, press, press until all the extra water is released from the spinach.

● Take your spinach, ricotta, mozzarella or cheese blend, herbs, salt, pepper, and egg, and mix together in a bowl until you have one beautiful, creamy spinach mixture.

●

It’s time to assemble!

● Preheat the oven to 350℉.

● Start with a layer of your tomato sauce on the bottom of a 9x13-inch pan.

● Place a layer of boiled lasagna noodles on the sauce.

● Layer roasted veggies in an even layer over the noodles.

● Spread creamy spinach ricotta mixture over the top of the roasted veggie layer.

● Layer another layer of lasagna noodles.

● Cover your lasagna noodles with tomato sauce.

● Repeat until the pan is full or you run out of ingredients: Pasta, sauce, roasted veggies, creamy spinach mixture, pasta, sauce, roasted veggies, creamy spinach mixture. I usually get three repetitions.

● Cover the final layer with pasta sauce and your two to three cups of shredded cheese.

● Cover with a loose tent of foil. Bake at 350℉ for 35 minutes.

● Remove foil and bake for a further 10 to 15 minutes until the cheese is melted and golden brown on top.

● Serve to people you love, because it’s SO GOOD.