Butternut Squash Matzo Lasagna

• 3 lb. butternut squash, peeled, seeds discarded
• 2 small yellow onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 6 medium cloves garlic, chopped
• 3 Tbsp. olive oil
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
• 1 cup vegetable stock
• Freshly ground black pepper, to taste
• cooking spray
• 5 sheets matzo
• 2 cups (8 oz.) shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

1. Preheat the oven to 400 degrees F.
2. Cut the squash into small cubes.
3. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly.
4. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender.
5. Remove the pan from the oven and let the vegetables cool.
6. Reduce the oven temperature to 350 degrees F. Place the roasted vegetables (or strained frozen puree), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
7. Generously grease a large (9x13-inch) baking dish.
8. Spoon 1/3 of the squash mixture onto the bottom.
9. Cover with matzo (break up the pieces, if necessary, to fit the dish).
10. Sprinkle with 1/3 of the mozzarella cheese.
11. Repeat the layers another two times.
12. Sprinkle the top with the Parmesan cheese.
13. Cover the dish with aluminum foil, slightly tented.
14. Bake for 40 minutes.
15. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly.
16. Let rest for 5-6 minutes before serving.

butternut squash, yellow onions, garlic, olive oil, philadelphia cream cheese, vegetable stock, freshly ground black pepper, cooking spray, matzo, mozzarella cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/butternut-squash-matzo-lasagna-176223.aspx (may not work)