Butternut Squash & Mushroom Layered Lasagna

Prepare the Butternut Squash
1 Preheat the oven to 400°F (200°C).
2 Toss cubed butternut squash with olive oil, salt, and pepper.
3 Spread evenly on a baking sheet and roast for 25-30 minutes until tender and lightly caramelized.
Caramelize the Onions
5 Heat olive oil in a large skillet over medium heat.
6 Add thinly sliced onions with salt and pepper.
7 Cook slowly, stirring occasionally, until onions are golden brown and caramelized, about 25-30 minutes.
Sauté the Mushrooms
9 In another skillet, heat olive oil over medium heat.
10 Add sliced cremini and shiitake mushrooms with salt and pepper.
11 Cook until mushrooms are softened and browned, about 8-10 minutes.
Prepare the Ricotta Mixture
13 In a bowl, combine ricotta, wilted spinach, mozzarella, parmesan, chili flakes, parsley, grated garlic, salt, and pepper.
14 Mix until well combined.
Assemble the Lasagna
16 Preheat oven to 375°F (190°C).
17 Spread a thin layer of ricotta mixture on the bottom of a greased baking dish.
18 Add a layer of oven-ready lasagna sheets.
19 Top with a layer of roasted butternut squash, caramelized onions, sautéed mushrooms, and more ricotta mixture.
20 Sprinkle shredded mozzarella and parmesan cheese.
21 Repeat layers until all ingredients are used, finishing with a cheese layer on top.
Bake
23 Cover the baking dish with foil.
24 Bake for 35 minutes.
25 Remove the foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
Serve
27 Let the lasagna rest for 10 minutes before slicing.
28 Garnish with freshly grated parmesan, chopped parsley, and black pepper.
29 Serve warm and enjoy!