Butternut Squash Lasagna

southernliving.com

Christine Kent

8 cups chopped butternut squash (about 3 lbs.)

2 Tbsp. olive oil

¼ tsp. cayenne pepper

¼ cup butter, plus more for greasing

2 (15-oz.) containers whole-milk ricotta cheese

4 oz. Parmesan cheese, grated (about 1 cup)

3 large eggs

½ tsp. kosher salt

1 (15-oz.) pkg. frozen chopped spinach, thawed and drained well

1 ½ tsp. chopped fresh sage, plus more leaves for garnish

1 (9-oz.) pkg. no-boil lasagna noodles (such as Barilla Oven-Ready Lasagne)

1 lb. fresh mozzarella cheese, shredded (about 4 cups)

Directions at southernliving.com

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