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1 1/2lb. butternut squash, peeled, seeded and cut into 1/2-inch pieces, about 4 cups
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1 lb. baby spinach
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1 tbsp. olive oil
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2 cloves garlic, minced
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1 tsp. grated lemon zest
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1/8 tsp grated fresh nutmeg
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10 oz. whole milk cottage cheese
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1 cup grated Parmesan cheese
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1 tsp. dried sage
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1 tsp. cornstarch
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1 tsp. sea salt
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1/2 tsp. ground pepper
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6 no-boil lasagna noodles
Preheat the oven to 425F. Mix cottage cheese, parmesan, cream, sage, cornstarch and 1/2 tsp. salt and 1/4 tsp. pepper together in a bowl.
Combine squash, spinach, oil, garlic, lemon zest, nutmeg and remaining salt and pepper in a bowl, cover and microwave for 7 minutes or until the spinach is wilted and the squash is just tender. Transfer to collander and drain for 5 minutes.
Spread 1 cup of the cheese mixture into a greased 9 inch square baking dish. Lay 2 noodles in the dish, they can overlap it’s fine, and top with half of the squash mixture and half the cheese mixture. Repeat layering. Lay 2 noodles on top, cover with remaining sauce and sprinkle with mozzarella. ( assembled lasagna can be refrigerated for up to 24hrs.)
Cover dish tightly with greased aluminum foil and back for 30 minutes. Remove foil, rotating the dish and continue to bake till the top is golden and bubbly, 10-15 minutes. Let cool for 10-15 minutes before serving. Serves 4
Recipe courtesy of America’s Test Kitchen