Butternut Squash Lasagna with Caramelized Onions and Mushrooms

Roast the Butternut Squash
1 Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until soft and caramelized. Blend the roasted squash in a food processor or blender until smooth. Set aside.
Caramelize the Onions & Sauté the Mushrooms
3 In a large skillet, add olive oil over medium-low heat. Add sliced onions and cook for about 30-40 minutes, stirring occasionally, until golden brown. Add the mushrooms, salt, and pepper. Cook for another 5-7 minutes until the mushrooms are tender. Set aside.
Prepare the Ricotta Mixture
5 In a medium bowl, mix ricotta, Parmesan, egg, parmesan cheese, mozzarella cheese, chili flakes, wilted spinach, grated garlic, parsley, salt, and pepper. Stir until well combined and smooth.
Assemble the Lasagna
7 Preheat your oven to 375°F (190°C). Spread a thin layer of the butternut squash puree at the bottom of a greased 9x13-inch baking dish. Layer 4-5 lasagna noodles over the squash. Spread half of the ricotta mixture, followed by half of the caramelized onions and mushrooms. Then add the mozzarella and parmesan cheese. Repeat the layers: butternut squash puree, noodles, ricotta mixture, onions & mushrooms, and cheeses. Top with the remaining noodles and spread any leftover squash puree on top. Sprinkle mozzarella and Parmesan cheese over the top.
Bake the Lasagna
9 Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is golden and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.
Garnish
11 Top with a few cracks of black pepper, parmesan cheese, and fresh parsley. Serve and enjoy!