Instructions

1. Preheat your oven to 375°F (190°C).

2. Heat some olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for a few minutes until softened.

3. Add the butternut squash to the skillet, and cook until it is tender and lightly browned, about 10-12 minutes. Season with salt and pepper to taste.

4. Add the baby spinach to the skillet, and cook until it has wilted down, about 2-3 minutes.

5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper.

6. Spread a thin layer of the ricotta mixture on the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles, then add half of the butternut squash and spinach mixture. Repeat with another layer of ricotta, lasagna noodles, and butternut squash and spinach mixture.

7. Add a final layer of ricotta mixture on top, and sprinkle the shredded mozzarella cheese over it.

8. Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and continue to bake for another 10-15 minutes, or until the cheese is melted and bubbly.

9. Remove the lasagna from the oven and let it rest for a few minutes before slicing and serving. Enjoy!