Butternut Squash Lasagna

• 2 (12 ounce) packages frozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash
• 1 12 teaspoons salt
• 12 teaspoon dried rubbed sage
• 12 teaspoon ground black pepper
• 15 ounces part-skim ricotta cheese
• 12 cup parmesan cheese
• 12 cup grated cheese
• 8 short no-boil lasagna noodles (about 7x4 inches)

1. Preheat oven to 400F.
2. Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
3. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
4. Coat 8x8-inch baking dish with cooking spray.
5. Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
6. Layer 2 more noodles on top and spread half of ricotta mixture over noodles.
7. Repeat layers--noodles, squash, noodles, ricotta--then sprinkle with remaining parmesan.
8. Cover with foil.
9. Bake 45 minutes.
10. Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.

puree, salt, sage, ground black pepper, ricotta cheese, parmesan cheese, grated cheese, lasagna noodles

Taken from www.food.com/recipe/butternut-squash-lasagna-161657 (may not work)