Pumpkin Lasagna
Ingredients
- 1 medium butternut squash
- 15 ounce can pumpkin puree
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1/8 teaspoon dried ground ginger
- 3 tablespoons light brown sugar
- 1 tablespoon maple syrup
- 15 ounces ricotta cheese
- 8 ounces fresh mozzarella (chopped 1/2 to 1-inch pieces)
- ½ cup finely shredded Parmesan cheese
- 10 no-boil lasagna noodles
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