The Quick & Cozy Roasted Vegetable Butternut Squash Lasagna Recipe - Beard and Bonnet

Ingredients

• 1 red bell pepper, julienned or cut into chunks
• 1 yellow or orange bell pepper, julienned or cut into chunks
• 1 red onion, thinly sliced
• 8 ounces (226 grams) baby bella mushrooms, sliced
• 2 medium zucchini, sliced and quartered
• 1 large butternut squash (at least 3 pounds or 1.4 kilograms)
• 10 lasagna noodles
• 3 cups (approximately 12 ounces or 340 grams) shredded mozzarella cheese
• ½ cup (57 grams) grated parmesan cheese
• 1 (15 ounce or 425 grams) container ricotta cheese
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• Freshly ground salt and pepper
• ⅔ cup (158 milliliters) milk (unsweetened almond milk or any milk)
• 1 tablespoon brown sugar or coconut sugar (or pure maple syrup)
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon allspice
• ½ teaspoon salt
• 1 egg
• Fresh chopped parsley (for garnish)