Pumpkin Lasagna With Roasted Butternut Squash

• 1 medium butternut squash
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/8 teaspoon dried ground ginger
• 3 tablespoons light brown sugar
• 1 tablespoon maple syrup
• 10 no-boil lasagna noodles
• 1 (15-oz) container ricotta cheese
• 8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
• 1/2 cup finely shredded Parmesan cheese

1. Preheat oven to 400u0b0 F.
2. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort. Cut in quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about 1/2 to 1-inch in size. Set aside. Reduce the heat on the oven to 350u0b0 F.
3. In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.
4. In another small bowl, stir together the ricotta, 2/3 of the chopped mozzarella, and 1/4 cup of Parmesan. Set aside.
5. Lightly coat a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with 1/4 of the butternut squash chunks. Top with 1/3 cup of sauce.
6. Top with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
7. Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!

butternut squash, pumpkin puree, salt, ubc, ground nutmeg, ground cinnamon, ground ginger, light brown sugar, maple syrup, lasagna noodles, ricotta cheese, mozzarella, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/pumpkin-lasagna-with-roasted-butternut-squash-53037591 (may not work)