Lisa Cooks

Ingredients

• 1 pound butternut squash
• 8 oz lasagna noodles
• 1 cup ricotta cheese
• 1 eggs
• 3/4 cup water
• 3 cloves garlic , minced
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 3 minced scallions (optional)
• 1 ounce Parmesan Cheese , grated
• 6 ounces feta cheese
• 5 ounces baby spinach , roughly chopped