1/4cupparmesan and asiago cheesepre mixed and shredded
Instructions
Prep oven for 400 degrees.
In a bowl, place the prepared (chopped or minced) butternut squash, onion, shallot, and onions. Add the sage leaves, rosemary, thyme, black pepper, and extra virgin olive oil. Stir all the ingredients. Place on a cookie sheet and roast for 1 hour (stir every 20 minutes).
After 1 hour, place the roasted mixture in a blender and mix until a puree.
Pour pureed butternut squash into a bowl and stir in the nutmeg.
In another bowl, mix the ricotta, spinach, and black pepper (easier to mix with your hands!).
Spray your crockpot with olive oil.
Now you are all set to start layering your lasagna!
Layering
1/3 of the butternut squash puree
Lasagna: Break up the noodles to make a layer
Another 1/3 of the butternut squash puree
1/2 of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
Another lasagna layer
The rest of the butternut squash puree
The rest of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
Cook lasagna for 3 hours on LOW.
Notes
***If you want to make a typical lasagna dish, you can substitute tomato sauce and/or zucchini/eggplant for the butternut squash puree!