Since the beginning of my pregnancy, vegetables have been a nightmare for me to eat.

I have been searching for ways to sneak them into my food.

 I present to you - Butternut Squash and Spinach Lasagna!

This turned out to be absolutely delicious.

It's not meaty and heavy like traditional lasagna

(which I also love)

Ingredients:

- 1 box of lasagna noodles

- 1/2 butternut squash (about 3 cups mashed)

- 1 head of spinach rinsed & chopped

-  about 4 cups of ricotta

- 2 cups shredded mozzarella

- 1/3 cup olive oil

- 2 cloves garlic (whole)

- 1 tbsp Italian seasoning

- 1 tbsp Pumpkin pie seasoning

Directions:

- Preheat oven to 350 F

- Place 9 uncooked lasagna noodles in 9x13 baking dish

and fill with HOT water. This allows the noodles to soften up just a little bit

Let them sit for about 15 minutes then drain water and pat dry.

- Prepare squash by peeling, removing the pulp, and cutting into cubes

- Steam the squash until soft

- Place squash in a bowl, add the pumpkin pie seasoning

and mash it together until fully mixed and there are no chunks

- Rinse and chop the spinach, set aside

- In a small sauce pot, simmer the olive oil, Italian seasoning, and whole garlic cloves

for about 5-10 minutes

- Grab your 9x13 baking dish... 

- Use a marinading brush or spoon to coat the bottom of the dish with your olive oil mixture

- Spread about half of the mashed butternut squash on the bottom then lay 3 noodles on top

so they cover most of the dish

- Next layer : spread a spoonful of ricotta over each noodle and lay a good amount

spinach over the top - it will cook down so put in more than you

would think you need. Then 3 noodles as before.

- Final layer : spread on the remainder of the butternut squash and ricotta.

Lay down the last 3 noodles

- On top of the final layer of noodles, brush on more of the olive oil mixture

Then cover the top with the mozzarella.

- Loosely cover dish with foil and bake for 45 minutes

- Uncover and bake for an additional 10-15 minutes

Enjoy!