Gluten-free Butternut Squash Lasagna

First steam the butternut squash until soft (about 8-10 minutes) then gently add the squash to a large bowl and mash with oil, salt and garlic powder so it is “puree” form

Preheat oven to 375 degrees F and take out an 9×13 baking dish

Next make the ricotta filling by adding 1 tablespoon chopped sage, lemon zest, nutmeg, ricotta cheese, salt and pepper and milk to a medium bowl and mix

In your baking dish, spread ½ cup ricotta sauce on the bottom of the pan and then top with 1 layer of noodles, ½ of the cooked squash, mushrooms kale, scant 2/3 cup cheese sauce, 1 cup mozzarella and ⅓ cup parmesan cheese

Then repeat again and finally, top with noodles then the remaining ricotta sauce spread with a spatula

Sprinkle the entire top with the remaining cheese and sage

Next cover the pan with aluminum foil and bake for 40 minutes

Carefully remove the foil and bake another 20 minutes, until the top is browned

Let stand for 5 to 10 minutes before serving