Roasted Butternut Squash Lasagna

Instructions

1. Preheat oven to 450 degrees. Arrange frozen squash on sheet pan in a single layer. Drizzle with oil and top with nutmeg. Roast 10 minutes or until tender.
2. In a medium saucepan, melt butter over medium heat. Add onion, white pepper and sage; stir for 1–2 minutes. Whisk in flour, stirring constantly for about 1 minute or until mixture is bubbling. Slowly stir in milk until combined, reduce heat to medium-low.
3. Bring sauce to a low boil, whisking slowly and constantly. Reduce heat to a simmer; cook for 3–4 minutes or until sauce thickens. Remove from heat; add 3/4 cup Parmesan, whisking until smooth for about 1 minute.
4. In a food processor combine sauce and cooked squash; blend until smooth. Season with salt and pepper if desired.
5. In a medium bowl; mix together lemon zest, ricotta cheese, salt, egg, parsley, 1/4 cup Parmesan and 1/2 cup Italian cheese mix. To a 9x13 baking dish, spread 1/4 cup sauce. Place a single layer of cooked lasagna lengthwise over sauce and spread 1/3 of ricotta filling over lasagna. Add a thin layer of spinach leaves, top with additional 1/4 cup of sauce. Repeat three times more; top with remaining sauce, Parmesan and Italian cheese mix. Bake at 375 degrees for 50 minutes or until golden brown. Rest at room temperature for 15 to 20 minutes; slice and serve.