Ingredients
3 cups Butternut Squash (pureed)
2 Tb of Brown Sugar
1/2 tsp Baking Spice
12 Lasagna noodles
15oz container of Ricotta
1 jar Alfredo Sauce
16 oz Bag of Frozen Spinach
1 8oz Bag of Shredded Mozzarella

Directions
Cook squash in microwave, oven or crock pot. After squash is cooked, add brown sugar and baking spice. Puree, this should make 3 cups.

Cook lasagna noodles and when al dente, drain and rinse with cold water. Set aside.

Defrost Spinach in microwave and drain. Set aside.

Pour about 1/4 cup of alfredo sauce on bottom of lasagna pan. Lay down three noodles.

For each lasagna layer, do the following: noodle, ricotta (divide container into 3 portions and use for 1 portion for each layer-do this also for spinach, alfredo sauce and mozzarella), 1 cup squash mix, spinach, alfredo and mozzarella.

Repeat so you have three full layers.

Cover the pan with tin foil and bake in oven at 375 for 45 minutes or until bubbling. At this point, take off tin foil and let cheese on top become lightly brown (melted).

Let cool so lasagna congeals.