Butternut Squash Lasagna

• 1 whole Large Butternut (squash)
• 2 cloves Garlic, Crushed
• 1 Tablespoon Honey
• 1 teaspoon Oregano
• 1 teaspoon Basil
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 package (10 Oz) Frozen Spinach, Cooked And Drained
• 2 cups Cottage Cheese
• 12 whole Whole Wheat Lasagna Noodles, Cooked
• 1- 1/2 cup Mozzarella Cheese, Shredded

1. Cut squash in half and scoop out seeds.
2. Place in a baking dish skin-side up and put 1/2 of water into the bottom of the dish.
3. Bake at 350F for 45 minutes to 1 hour, until soft.
4. Scoop out the squash and place in a large bowl.
5. Add garlic, honey, organo, basil, salt and pepper.
6. Blend with an immersion blender until smooth.
7. If its too thick, add in the water from the baking dish to thin it out.
8. In another bowl, combine spinach and cottage cheese.
9. Place 1/3 of the squash mixture into the bottom of a 9 x 12 baking dish.
10. Layer with 3 lasagna noodles.
11. Spread 1/2 of the cheese mixture over the noodles.
12. Layer with 3 more noodles.
13. Repeat, finishing with the squash layer.
14. Top with mozarella cheese.
15. Bake for 45 minutes at 350F.

butternut, garlic, honey, oregano, basil, salt, pepper, frozen spinach, cottage cheese, whole wheat lasagna noodles, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/butternut-squash-lasagna/ (may not work)