Butternut Squash Lasagna

Make a double recipe of Liquid Mozz

Cut butternut squash into ½" cubes (about 4 cups) and roast

4 lasagna noodles

about 4 cups baby spinach

2 8 oz cans sliced mushrooms, drained

subheading: Arrange in a 9x13" pan in this order:

½ cup liquid mozz on the bottom of the pan

2 lasagna noodles

A little more than half the spinach

1 can mushrooms

½ the roasted butternut squash cubes

Gently press it down

Pour ½ cup liquid mozz over it all

2 lasagna noodles

The rest of the spinach

1 can mushrooms

The rest of the butternut squash cubes

Press down gently and pour ½ to ¾ cup of the liquid mozz over the top, making sure to get it in the corners

Cover with foil and bake at 400F for one hour

Remove cover and bake another 30 minutes at 400F

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