Butternut Squash Lasagna | The Millennial Chef

Ingredients

• 1 pound lasagna noodles
• 1 20 ounce package of peeled and cubed butternut squash
• 2 shallots, quartered
• I whole garlic bulb (Trim the top¼ inch off the top)
• 5 sage leaves
• 1 teaspoon chopped rosemary
• 1 teaspoon fresh thyme
• 1/2 teaspoon nutmeg
• Olive oil
• 4 cups spinach
• 1/4 teaspoon crushed red pepper
• 1 15 ounce container ricotta
• I egg
• 1 tablespoon fresh parsley
• Parmesan cheese
• Mozzarella cheese
• 1/2 cup heavy cream
• 1/4 cup sour cream
• 1/4 cup mascarpone cheese
• Salt and pepper, to taste