Butternut Squash and Spinach Lasagna 
Ingredients:
1 butternut squash, peeled, seeded, and sliced thinly
1 tablespoon olive oil
Salt and pepper, to taste
9 lasagna noodles, cooked according to package instructions
2 cups fresh spinach leaves
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
Instructions:
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Toss thinly sliced butternut squash with olive oil, salt, and pepper.
Roast butternut squash slices in the preheated oven for 20-25 minutes, or until tender.
In a small bowl, mix together marinara sauce, dried oregano, dried basil, and garlic powder.
Spread a thin layer of the marinara sauce mixture on the bottom of the prepared baking dish.
Place a layer of cooked lasagna noodles on top of the sauce.
Arrange roasted butternut squash slices over the noodles, followed by a layer of fresh spinach leaves.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the spinach layer.
Repeat the layers until all ingredients are used, ending with a layer of cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly. Let the lasagna cool for a few minutes before slicing and serving. Enjoy this delicious and comforting meal!
Notes 
:
Feel free to add ricotta cheese layers for extra creaminess. 
Substitute marinara sauce with alfredo sauce for a different flavor twist. 
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