• Preheat oven to 375 F

Butternut Squash Filling:

• In a pan over medium heat add the butter and sage leaves. Allow to foam and cook the sage leaves. (3 mins) Set aside to cool slightly.
• For this filling, microwave frozen butternut squash until soft.
• Place in a high powder blender with the remaining ingredients. Add more almond milk if needed to achieve a sauce consistency. Mix very well, taste and add more salt, if needed.

Spinach Filling:

• In the same pan you used for sage add the spinach and a drizzle of olive oil. Cook until softened, 2-3 mins, set aside to cool slightly.
• Combine spinach, Ricotta cheese, garlic powder, salt and pepper. Mix, taste, and add more salt and pepper, if needed.

How to assemble vegetarian lasagna:

• Prepare a baking dish – I used a casserole dish 9 inches x 8.5 inches x 3 inches deep. Grease the lasagna dish lightly with olive oil spray. Spread ⅓ of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with lasagna noodles without overlapping if you can.
• Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with lasagna noodles.
• Spread another layer (⅓) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
• Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
• Spread a generous amount of butternut squash filling (the remaining ⅓) over this final layer of noodles, sprinkle with grated Parmesan and remaining mozzarella cheese (about ½ cup of mozzarella).
• Cover the baking dish with foil and bake for 30 min. Remove foil and bake additional 10 minutes to get that crispy top. Serve hot.