Butternut Squash Lasagna

Butternut Squash Lasagna

2 pounds butternut squash, with the skin and seeds removed
1 box oven ready lasagna
8 oz. ricotta cheese
2 cups mozzarella cheese
1 egg
salt
1 teaspoon nutmeg
1 teaspoon cajun seasoning
5 cloves garlic, chopped
black pepper
2 tablespoons extra-virgin olive oil

In a pot, saute garlic in olive oil. When it is tender, add butternut squash with salt. Stir, and then add nutmeg, cajun spices, and black pepper. When the mixture is warm, turn off the heat, and set aside to cool. When it is room temperature, stir in 1 egg.

In a lasagna pan, add butternut squash mixture to the bottom. Then, layer the lasagna with ricotta cheese, butternut squash, and mozzarella cheese.

Bake for approximately 40-50 minutes, or until the cheese is bubbling. Let stand for 10 minutes prior to serving. Happy Thanksgiving!