BUTTERNUT SQUASH LASAGNA

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• 1/4 cup - tomato paste

• 2 qt - heavy cream

• 1 tbsp. - fresh basil, chopped

• 1 tbsp. - sun dried tomatoes

• salt & pepper 

• 2 lb - butternut squash

• 3/4 lb - ricotta cheese

• 1 lb - mozzarella cheese, shredded

• 1 tsp - ground sage

• 1/2 lb - button mushrooms, sliced

• 1/2 lb - frozen spinach

• 1/4 lb - parmesan cheese 

• 13 x 19 Baking Dish

Heat cream in pot over medium heat. Whisk in tomato paste. Simmer cream until it is reduced to half. Turn off heat. Add chopped basil and sun-dried tomatoes. Season with salt and pepper to taste.

Peel squash and slice lengthwise into 1/4” pieces. Cook squash in boiling water for approximately 10-12 minutes, remove from water and drain. Layer squash in 13” x 9” baking dish. Mix ricotta with sage in mixing bowl. Add sliced mushrooms, drained spinach, ricotta mixture and tomato sauce to ricotta mixture. Pace 1/3 of mixture onto layered butternut squash. Repeat in layers. Top with parmesan cheese. Bake in 375 degree oven for approximately 20-25 minutes.