Butternut Squash Lasagna

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1 large butternut squash

1 ¼ teaspoon salt, divided

¼ teaspoon ground nutmeg

1 tablespoon extra-virgin olive oil

1 large sweet onion, sliced

½ teaspoon ground pepper, divided

½ teaspoon dry thyme

16 ounces part-skim ricotta

1 large egg

28-ounces canned crushed tomatoes

3 tablespoons chopped fresh basil

9 uncooked lasagna noodles

8 ounces shredded sharp cheddar cheese

3 tablespoons Parmesan cheese

Directions at healthyseasonalrecipes.com

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