Butternut Squash & Spinach Lasagne Recipe

Preheat the oven to 375°F (190°C).

In a large pot of boiling salted water, cook the lasagne sheets according to package instructions. Drain and set aside.

Heat the olive oil in a pan over medium heat. Add the onion and garlic, and sauté until softened.

Add the butternut squash to the pan and cook until tender, about 10 minutes.

Stir in the spinach and cook until wilted. Season with salt, pepper, dried thyme, and dried oregano.

In a separate bowl, mix together the ricotta, mozzarella, and Parmesan cheese.

In a baking dish, spread a thin layer of the butternut squash and spinach mixture. Top with a layer of lasagne sheets. Repeat the layers until all the ingredients are used, finishing with a layer of cheese.

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.

Allow the lasagne to cool for a few minutes before serving.