Roast the butternut squash for about 50 minutes at 400 degrees. I coated the squash in olive oil, flesh side up, sprinkle with kosher salt, pepper, rosemary, garlic powder. I cut the squash in quarters. Try to take the skin off the squash before you roast it, I did not comply with this step and I wish I had. Then after the squash is roasted I plopped it in the food processor and pureed it (adding just a pinch more salt, pepper, rosemary and garlic powder).
about 3-4 cups butternut squash puree
4 cloves of garlic, minced and divided
15 oz part skim ricotta cheese
heaping 1/2 cup of grated Parmesan cheese
shredded Parmesan cheese for topping
1 1/2 tsp rosemary
1 1/2 tsp Black pepper
1/2 tsp cinnamon
1/2 tsp thyme
3/4 lbs mild Italian sausage - Pan fry with 1/2 chopped yellow onion and 1/2 minced garlic
whole box of lasagna noodles (12 ish)
~MIX ricotta, cheese, garlic, rosemary, pepper, thyme and cinnamon
~Preheat oven to 400 degrees
~13x9 glass pan, spread a little puree on the bottom of the pan then MIX the cooked sausage into the butternut squash puree.
~Add four noodles to the bottom of the pan then ADD the butternut/sausage mixture on top of the noodles. Then ADD a layer of noodles. Then add the ricotta mixture (it was thick so I just dolloped and carefully spread over the noodles). The repeat this process. I topped the final layer of noodles with half a jar of Alfredo sauce and a handful (or two) of Parmesan cheese.
~BAKE for 45 minutes