Roasted Butternut Squash and Spinach Lasagna

Step 1
Preheat oven to 400 degrees F (200 degrees C).

Step 2
Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9×11-inch baking dish until coated.

Step 3
Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.

Step 4
Reduce oven temperature to 375 degrees F (190 degrees C).

Step 5
Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.

Step 6
Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.

Step 7
Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.

Step 8
Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.

Step 9
Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.