1 medium butternut squash - cubed

6 Tbsp. of unsalted butter

3 cloves of garlic - minced

Sage

Rosemary

¼ cup of flour - I used a coconut flour to make this recipe gluten free

2 cups of whole milk

2 cups of low sodium chicken or vegetable stock

¾ tsp. of Antica

1 cup of shredded gouda

2 cups of whole milk ricotta

2 cups of shredded mozzarella

4 cups of fresh spinach

1 box of no-boil lasagna noodles - I used gluten free noodles

Some grated parmesan for topping

Olive oil

pepper and salt

Prepping the butternut squash: prep the squash by cutting off both ends. Using a peeler remove the skin until the vibrant orange is visible. Cut the squash in half, scoop out the seeds and begin to slice the squash into cubes. Toss the cubes with some olive oil and lightly season with some salt and pepper.

Roast in oven at 375 degrees Fahrenheit for about 25 minutes.

While the butternut squash is roasted, heat the butter, 2 springs of rosemary, 10 sage leaves, and garlic in a large skillet. Continue to stir in pan until butter is brown. Remove the herbs from the pan and whisk in your flour and cook for about a minute. Slowly begin to add your milk and broth, whisking until well combined. Once combined stir in some Antica, salt, and pepper. Bring to a boil for about 3 minutes, then add the gouda and spinach. Continue to stir until the cheese is melted. Remove from heat and set aside.

Remove the butternut squash from the baking dish and place in a large bowl. Combine with the ricotta and mix until smooth. Season with salt and pepper.

Using a baking dish spread the gouda sauce on the bottom of the dish and begin to build your lasagna layers.

1. Start with the gouda sauce - lasagna sheets - butternut squash mixture - gouda sauce - handful of shredded mozzarella. Make sure that the buttersnut squash is evenly covering each layer of noodles. This helps make sure the noodles don’t burn or dry out. I recommend doing 3-4 layers.

Bake uncovered for 45 minutes or until the top is nicely browned. Be sure to let the lasagna cool for about 10 minutes before serving.

Perfect for serving right away, but also a great meal to prep ahead of the week that you can easily pop in the oven to heat up. Enjoy!