9 ea. lasagna boards (cooked and cooled)

2 cups butternut squash soup

2 lbs. seasoned ricotta

¼ lb. wilted spinach

1 lb. roasted butternut squash (small cubes)

6 slices of mozzarella

1. In an oven safe casserole pan add one cup of butternut squash soup to the bottom of the pan making sure that the bottom is fully coated.

2. Next shingle in three lasagna boards.

3. Next dollop in half the ricotta and sprinkle in half the roasted butternut squash.

4. Top with three more lasagna boards and press down on them. (this will ensure that the cheese melts and spreads evenly)

5. Next dollop in the remainder of the ricotta and sprinkle in the remainder of the roasted butternut squash.

6. Next shingle in the last three lasagna boards and press down on them.

7. Top the lasagna boards with the remainder of the butternut squash soup, making sure to evenly coat the top of the lasagna boards.

8. Top with the mozzarella, cover with aluminum foil and bake at 325 degrees for 30 minutes.