Butternut Squash Lasagna

• 9-12 fresh or no-boil whole wheat lasagne noodle sheets
• 3 cups cubed butternut squash, (~1/2 medium squash)
• 2 cups Cubed sweet potatoes (~2 medium potatoes)*
• 6 ounces mascarpone cheese, at room temperature
• 3 tablespoons unsalted butter
• 1 shallot, thinly sliced
• 3 cloves of garlic, minced or pressed
• 1 bunch spinach, washed, patted dry, and stems removed
• 1 cup shredded parmesan cheese
• 1 1/2 cup shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon nutmeg

*Sweet potatoes can be replaced with more squash and vice versa.
** Marscapone cheese can be substituted or mixed with ricotta cheese

1. Preheat oven to 350°F. Toss cubed squash and sweet potato with 1-2 tsp olive oil, nutmeg, and salt and pepper to taste. Roast for 50 minutes, tossing occasionally. Remove from oven, cool, and mash.
2. Melt butter in a large skillet or sauté pan over low-medium heat, and add shallots and garlic. Whisking occasionally, cook over low-medium heat for 2-3 minutes, whisking occasionally until garlic and shallots are fragrant but not burnt! Turn heat down to low and add spinach and cover for 5 minutes, or until spinach is mostly wilted. Remove lid and cook for 1-2 more minutes to cook off some, but not all, of the liquid from the spinach
3. In a bowl, combine mascarpone, 2/3 cup parmesan cheese, remaining salt and pepper, and the shallots, butter, garlic, and spinach, including most of the liquid. Mix until smooth and spreadable.
4. Spray a 9x12 pan with non-stick spray. Lay a layer of noodles down. Spread a third (or about 1 ½ cups) of the squash mixture evenly over top. Spread/crumble half of the mascarpone on top of that. Sprinkle a third of the mozzarella and remaining parmesan on next. Repeat with one more set of noodles, squash, mascarpone, and cheese. Finish with a third layer of noodles, topped with a third layer of squash and a final layer of cheese.

Serving Size: Nutrition information based on 12 servings per recipe.