Butternut Squash Lasagne

Preheat oven to 375 F.

Cut squash in half, take out seeds and stringy parts, and place cut side down on a lightly oiled baking sheet or roasting pan. Poke some holes throughout the skin with a fork. Bake for 30-45 minutes, until squash can be easily pierced with a fork. Remove from oven, allow to cool, and scoop flesh from skin into a food processor or blender. Puree until smooth.

Mix 2-3 cups squash puree with cottage/ricotta cheese. Season generously with pepper (white or black) and a little salt.

Spread a little tomato sauce over the bottom of a 10x14 lasagne pan.

Cover with a single layer (1/4 box) of uncooked noodles.

Spread 1/3 of squash/cheese mixture over noodles.

Pour 1/2 to 1 cup of sauce over top.

Sprinkle 1/3 of mozzarella cheese over top.

Repeat 2 more times with noodles, then squash, then sauce, then mozzarella.

Add the last noodles and cover with remaining sauce.

Sprinkle parmesan cheese and any remaining mozarella over the top.

Bake for 45 minutes. Cover loosely with foil toward the end if it is getting brown. Let stand 15 minutes before serving.