Butternut Squash Lasagna with Roasted Tomato & Caramelized Onions

1 Preheat the oven to 425°F. Place the halved butternut squash and the garlic bulbs (tops exposed) in the ‘holes’ of the butternut squash halves and place on a baking sheet. Drizzle with olive oil, season with salt, pepper and scatter the rosemary and thyme over top. Roast for 35–40 minutes, until the squash is tender and caramelized. Check halfway and rotate the pan.
2 While the squash roasts, heat the olive oil and butter in a medium saucepan over medium heat. Add the sliced onion and cook slowly for 10–15 minutes, stirring often, until lightly caramelized. Add the cherry tomatoes and diced garlic, season with salt and pepper, and cook for another 10 minutes, stirring occasionally, until the tomatoes break down into a chunky sauce. Remove from heat and set aside.
3 When the squash is done, scoop out the flesh and transfer it to large bowl or food processor. Squeeze the roasted garlic cloves from their skins and add them to the squash, along with the milk, garlic powder, onion powder, thyme, and rosemary. Blend until smooth, adding water as needed to reach a spreadable consistency. Season with salt and pepper to taste.
4 In a separate bowl, combine the ricotta, egg, parmesan, parsley, salt, and pepper. Mix until smooth and set aside.
5 Lightly oil a baking dish. Spread a thin layer of the butternut squash mixture on the bottom, then a layer of the ricotta mixture, and then add a layer of lasagna sheets. Spread a layer of the squash mixture over the sheets, spoon over some of the tomato-onion sauce, and sprinkle with parmesan and mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
6 Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until golden and bubbly on top. Broil for 2-3 minutes, until cheese is lightly browned.
7 Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil and serve warm. Enjoy!