Butternut Squash Vegetarian Lasagna - Healthy World Cuisine

Ingredients

• 24 oz Butternut squash
• 1/4 tsp Sage (or 2 small fresh leaves fresh)
• 1 tbsp Olive oil
• Salt and pepper ( to taste)
• 1 tsp Garlic powder
• 2 Onions ( 2 medium peeled and sliced)
• 12 oz Mushrooms (sliced)
• 2.5 cups Ricotta (light)
• 1 cup Mozzarella (light)
• 1/2 cup Parmesan (grated)
• 1 Egg (beaten)
• 2 tsp Sicilian spice blend ((or ½ teaspoon garlic powder, 1 teaspoon of dried basil and ½ teaspoon of thyme))
• Red pepper flakes (dash (optional))
• 2 tbsp Butter
• 2 tbsp Flour ((we used gluten free flour for our gluten free friends))
• 1 and 1/4 cup Almond milk
• 1/4 tsp Nutmeg
• Salt and pepper (to taste)
• 20 oz Spinach (or about 2 packages thawed and squeezed dry)
• 10 oz Lasagna noodles (oven ready- NO Boil (We used gluten free))
• 1 cup Mozzarella cheese (shredded)
• Spray oil (to prevent sticking)
• EVOO (to garnish upon serving - optional)