**Butternut Squash and Spinach Lasagna**.

 Ingredients:

For the Butternut Squash Filling:
– **Butternut squash**: 1 large (about 4 cups), peeled, seeded, and cubed
– **Olive oil**: 2 tablespoons
– **Salt and pepper**: to taste
– **Garlic powder**: 1/2 teaspoon
– **Ground nutmeg**: 1/4 teaspoon

For the Ricotta Mixture:
– **Ricotta cheese**: 1 1/2 cups
– **Egg**: 1 large
– **Parmesan cheese**: 1/2 cup, grated
– **Salt and pepper**: to taste

For the Spinach Filling:
– **Fresh spinach**: 6 cups (or 1 package frozen spinach, thawed and drained)
– **Olive oil**: 1 tablespoon
– **Garlic**: 2 cloves, minced

For the Lasagna:
– **Lasagna noodles**: 12 (no-boil or regular, cooked according to package instructions)
– **Mozzarella cheese**: 2 cups, shredded
– **Parmesan cheese**: 1/2 cup, grated

 Instructions:

Prepare the Butternut Squash Filling:
1. **Roast the Squash:**
– Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, pepper, garlic powder, and nutmeg. Spread them out on a baking sheet.
– Roast for 25-30 minutes, or until the squash is tender and caramelized. Allow it to cool slightly, then mash or puree it in a food processor until smooth.

Prepare the Ricotta Mixture:
2. **Mix the Ricotta:**
– In a bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, and pepper. Mix well until smooth.

Prepare the Spinach Filling:
3. **Cook the Spinach:**
– In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
– Add the spinach and cook until wilted (if using fresh) or heated through (if using frozen). Season with salt and pepper. Remove from heat and set aside.

Assemble the Lasagna:
4. **Layer the Lasagna:**
– Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
– Spread a thin layer of the butternut squash puree on the bottom of the dish.
– Add a layer of lasagna noodles, followed by a layer of the ricotta mixture, a layer of spinach, and a layer of mozzarella cheese. Repeat the layers, ending with a layer of butternut squash on top.
– Sprinkle the top with the remaining mozzarella and Parmesan cheese.

5. **Bake:**
– Cover the lasagna with foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown on top.

6. **Serve:**
– Let the lasagna rest for 10 minutes before slicing and serving. Enjoy it with a side salad or garlic bread!

This **Butternut Squash and Spinach Lasagna** is creamy, cheesy, and full of flavor, making it a great vegetarian option for a cozy dinner. If you have any more recipe requests or questions, feel free to ask!