Ingredients

• 1 butternut squash - peeled , seeded, and cubed
• 1 tablespoon olive oil , or to taste
• 1 tablespoon chopped garlic
• 3 dashes ground sage
• 1 pinch seasoned salt , such as The Chef's Miracle Blend®

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
3. 3 Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
4. 4 Reduce oven temperature to 375 degrees F (190 degrees C).
5. 5 Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
6. 6 Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
7. 7 Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
8. 8 Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
9. 9 Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Nutrition per serving