How to Make
Butternut Squash Lasagna

1. Cut squash in half lengthwise. Remove seeds and place each half face down on a greased baking pan. Roast at 400° for 45 minutes or until squash is tender. 
2. Reduce oven to 375° for cooking lasagna.
3. While squash is in the oven, cook lasagna noodles according to package instructions or use oven ready noodles that require no boiling.
4. Set noodles and squash aside to cool. Once squash is cool enough to handle, scoop flesh into a food processor and puree until smooth.
5. Add milk and nutmeg and continue blending until smooth.
6. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add chopped onion and sauté until tender (5 mins). Add fresh spinach and sauté until spinach wilts (2 mins). Set aside.
7. Beat 2 eggs in a large mixing bowl. Add cottage cheese, parmesan, 1/2 cup mozzarella, salt, and pepper.
8. Add spinach mixture to cottage cheese mixture and stir to combine.
9. Spread a thin layer of butternut squash sauce onto the bottom of a greased 9x13 inch baking pan.
10. Add a layer of lasagna noodles, followed by 1/2 the cottage cheese mixture and 1/2 cup mozzarella.
11. Add a layer of butternut squash sauce, followed by 1/2 cup mozzarella. This is where you can add some pulled rotisserie chicken if desired.
12. Continue with a second layer of noodles, the rest of the cottage cheese mixture, 1/2 cup mozzarella, a layer of butternut squash sauce and ending with a layer of mozzarella on top.
13. Bake, covered, for 30 minutes. Uncover and bake for an additional 10 minutes.
14. If necessary broil for a few minutes to get a nice browning of the cheese on top.
15. Allow 10-15 minutes to rest and cut and serve.