Butternut Squash, Sage, and Goat Cheese Lasagna - Food Gardening Network

Ingredients

• Butternut squash puree 1 large onion, peeled and diced
• 4 garlic cloves, peeled and left whole
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• Pinch of crushed red pepper flakes
• Salt and pepper to taste
• Cheese layer: 8 ounces crumbled goat cheese
• 1 15-ounce container part-skim ricotta cheese
• 1 10-ounce package frozen spinach, defrosted and squeezed dry
• 1/2 cup Pecorino Romano cheese, preferably freshly grated
• 1/2 cup Parmesan cheese, preferably freshly grated
• Fresh sage, chopped (1 to 3 tablespoons, to taste)
• Assembly: Marinara sauce (homemade or store-bought)
• No-boil lasagna noodles
• 4 cups low-moisture mozzarella cheese, grated
• 1 cup Parmesan cheese, preferably freshly grated
• Sage leaves
• Nutmeg