Roasted Butternut Squash-And-Spinach Lasagna

• 6 cups cubed butternut squash (from 1 large butternut squash)
• 4 teaspoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 1 cup chopped yellow onion
• 10 cups fresh spinach
• 8 ounces provolone cheese, shredded (about 2 cups)
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 1 (32-oz.) container whole-milk ricotta cheese
• 1/2 cup chopped fresh flat-leaf parsley
• 2 large eggs
• 5 cups marinara sauce
• 12 oven-ready lasagna noodles (such as Barilla)
• 4 ounces Parmesan cheese, grated (about 1 cup)

1. Spread 1 cup of the marinara on bottom of a 13- x 9-inch baking dish lightly coated with cooking spray. Arrange 4 noodles side by side over sauce; spread half of ricotta mixture over noodles. Spread roasted squash evenly over ricotta mixture; top with 1 1/2 cups of the marinara. Top with 4 more noodles and remaining ricotta mixture. Spread spinach mixture evenly over ricotta mixture; top with 1 1/2 cups of the marinara. Top with remaining 4 noodles, 1 cup marinara. Sprinkle with Parmesan and remaining shredded cheese mixture. Cover with

butternut squash, olive oil, kosher salt, black pepper, yellow onion, fresh spinach, provolone cheese, mozzarella cheese, ricotta cheese, parsley, eggs, marinara sauce, lasagna noodles, parmesan cheese

Taken from www.myrecipes.com/recipe/roasted-butternut-squash-spinach-lasagna (may not work)