Recipe created by Executive Chef Jyll Everman, Gather on Broadway

Ingredients

Butternut Squash Mixture
4 cups pureed, roasted butternut squash
2 Tbsp. dark brown sugar
1/2 tsp. cinnamon
Dash of allspice
1/4 cup roasted hazelnuts, crushed
Salt & pepper to taste

Spinach Mixture
8 oz. frozen chopped spinach, thawed, drained and squeezed of all water
10 oz. BelGioioso Ricotta con Latte® cheese
4 oz. BelGioioso Parmesan cheese, shredded
Salt & pepper to taste

Sauce
1/4 cup unsalted butter
2 tsp. garlic, minced
2 sage leaves, chopped
1/4 cup all-purpose flour
1 cup whole milk, heated
Dash nutmeg
Salt & pepper to taste

Other Ingredients
9 oz. no boil lasagna noodles
10 oz. BelGioioso Fresh Mozzarella cheese, sliced
4 oz. BelGioioso Parmesan cheese, shredded

Directions

Preheat oven to 375°F.

In a large bowl, combine the pureed roasted butternut squash, brown sugar, cinnamon, allspice, roasted hazelnuts, salt and pepper. Set aside.

In a medium saucepan, melt butter with the garlic and sage and cook for 2 minutes. Whisk in flour and cook 2 additional minutes. Slowly add the hot milk until you get a creamy sauce, season with nutmeg, salt and pepper.

In a shallow nonstick pan, spread a thin layer of the sauce on the bottom of the pan. Top with a single layer of noodles, then more sauce. Spread 1/3 of the butternut squash mixture over the pasta, then 1/3 of the spinach mixture. Repeat layers 2 more times. Last layer is pasta covered with sauce then topped with BelGioioso Fresh Mozzarella slices and sprinkled with 4 oz. BelGioioso Parmesan.

Bake covered for 30 minutes. Uncover and bake until golden and bubbling, about 15 minutes more.