Sausage & Butternut Squash Lasagna

Grocery List:

Butternut Squash~ 2 cups (may substitute any winter squash)

vegetable stock~ 2 cups 
sausage any variety (not the links)~ 1 1/2 #
small diced onion~ 1 med
minced garlic~ 2 tablespoons

red wine~ 3/4 cup
diced tomato~ 3 cups 
bachamel sauce~ 3 cups

Fresh Spinach~ 2 Cups 
ricotta Cheese~ 16 oz
shredded gruyere or parmesan~ 4 oz
eggs~ 2 each
fresh herbs of choice~ parsley, basil, oregano, sage, thyme (finely chopped)
fresh mozzarella slices~ 8-10
lasagna noodles~ 16 oz box, prepared by direction on box procedure:
 *in saute pan: saute sausage, onion and garlic until brown. deglaze pan with red wine and allow to reduce, stir in fresh tomato and allow to quickly cook 2-3 mins then remove while tomato still intact

* in saucepan on med heat: whisk together squash puree & stock until thoroughly combined and heated.

*in med saucepan on low heat: slowly heat bachamel 

*in med bowl: combined ricotta, fresh spinach, gruyere/parm, eggs and fresh herbs

*in 8x13 baking dish: spread a layer of squash mixture into bottom of baking dish. place single layer of noodles over sauce. cover noodles with sausage mixture. ladle bachamel over sausage reserving some for the top. place second layer of noodles. cover noodles with ricotta mixture. ladle the rest of squash mixture over ricotta. place final layer of noodles. ladle remaining bachamel over noodles then cover with remaining parm and Mozarella slices. allow to sit for 30 mins then bake for 55-65 mins. allow to rest for 20 mins after removing from oven allowing lasagna to "set-up"  Great recipe to prep in days before then refrigerate and bake later!