Ingredients:

Butternut Squash Filling:
2 cups roasted butternut squash puree (roast squash ahead of time)
1 cup ricotta cheese
½ cup milk (or more, if needed. May sub non-dairy milk)
¼ plus 1/8 teaspoon sea salt
¼ teaspoon freshly ground nutmeg

Spinach Filling:
1 cup cooked spinach (can also use cooked chard)
1 cup ricotta cheese
1 cup mozzarella cheese
2 cloves garlic, minced
¼ teaspoon sea salt
freshly ground black pepper, to taste

Other Ingredients:
10 ounces lasagna noodles, cooked (for gluten free, use brown rice lasagna noodles)
1½ cups mozzarella cheese, or more
½ cup parmesan cheese (for top)
Italian seasoning or your choice of seasoning
Basil

Directions:
1. Preheat oven to 375 degrees.
2. Butternut Squash Filling – using your food processor, combine 2 cups of the roasted butternut squash puree with the ricotta cheese, milk, salt, and nutmeg. Add more milk if needed to make the filling creamy. Mix vey well, taste and add more salt, if needed.
3. Spinach Filling – combine spinach or chard, ricotta cheese, garlic, salt, and pepper. Mix, taste, and add more salt and pepper if needed.
4. Cooking the Lasagna Noodles
5. Bring a large pot of water to a boil, and cook the noodles according to the package instructions. Rinse in cold water, drain. Using a knife, cut your noodles to fit your baking dish.

Lasagna Assembly
1. Prepare an 11 by 8.5 by 3 inches deep baking dish (or any large baking dish). Grease the dish lightly with olive oil. Spread 1/3 of the butternut filling on the bottom of the dish. Sprinkle lightly with mozzarella. Top with cooked lasagna noodles without overlapping (usually takes 3).
2. Spread half of the Spinach or chard filling over the noodles. Top lightly with mozzarella. Top with cooked noodles.
3. Spread another layer of butternut squash filling (using another 1/3 of it), then sprinkle lightly with mozzarella. Top with noodles.
4. Spread the remaining spinach/chard filling over the noodles. Top lightly with mozzarella. Top with remaining noodles.
5. Spread the remaining butternut squash filling over the final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella (about ½ cup). Generously sprinkle the cheese with seasoning of choice, chopped basil leaves and paprika.
6. Cover the dish with parchment paper then foil and bake for 30 minutes. Remove the foil and paper and bake for another 10 minutes or until top is lightly browned.

Serves up to 10, depending on size of serving