Gluten Free Lasagne with Butternut Squash & Tomato Basil Sauce

Instructions

1. 1
   Preheat the oven to 425° F. Bake butternut squash. Cut in half, seeded, cut side down on parchment paper until thoroughly cooked, about 40 minutes.
2. 2
   Remove butternut squash from oven. Take the skin off and dice. Sauté squash in a skillet with butter and sage, cool down.
3. 3
   In a separate bowl, season ricotta cheese with salt and pepper. Stir in butternut squash mixture.
4. 4
   Grease a 13x9” baking pan with olive oil. Pour 1/2 jar of sauce to the bottom of the pan, cover with four sheets of lasagne, slightly overlapped, then cover the pasta with 1/2 jar of sauce, 1/3 mozzarella, 1/3 ricotta-squash mixture, 1/3 Asiago. Repeat with the same order two more times, being careful to place the sauce strictly on the pasta.
5. 5
   Cover with aluminum foil and bake for 40 minutes covered and 20 minutes uncovered. Let rest 20 minutes before serving.