Take a fall spin on this classic recipe. The sweet pop of butternut squash compliments the rich and smooth cheese combination. It will be sure to impress!

Ingredients

• 1 medium butternut squash
• oven ready lasagna noodles
• 1 cup vegetable broth
• 454 g tub of ricotta cheese
• 500 g tub of cottage cheese
• 300 g herb and garlic goat cheese
• olive oil
• salt and pepper for taste
• 1/3 c chopped fresh sage

Directions

• Cut the squash in half lengthwise and scoop the seeds from it. Drizzle with oil, salt and pepper and lay facing down on a baking sheet. Bake for 30 minutes at 400F or until soft.
• Oil your rectangular lasagna pan(s).
• Scoop out the squash and mash with a fork in a bowel. This will be your first layer in your lasagna pan.
• Next place your oven ready lasagna noodles.
• Followed by the cheese layer of crumbled goat cheese and half the tub of both cottage and ricotta cheese.
• Place another layer of noodles and top with squash.
• Finally scatter the chopped sage on top and pour the broth over. Ensure the top layer of noodles is completely coated with squash.
• Cover with foil and bake in the oven for 20-35 minutes at 350F.

This makes one large (13×9) and medium (9×9) lasagna. Make it gluten free by using a gluten free lasagna noodles and check the broth to ensure it is GF as well.