Butternut Squash Lasagna with Bechamel Sauce

INGREDIENTS
4 cups diced and steamed Butternut Squash
1 package of no cook lasagna noodles
1- 16 oz package of mixed veg chopped to bite sized pieces (broccoli, cauliflower, carrots)
1- 15 oz Ricotta
6 Cups Shredded Mozzarella
1 Egg
1/2-1 Jar of Marinara Sauce (Rao's Makes a great one if you don't want to make it from scratch)
2 Tbsp Italian Seasoning
1 Medium Yellow Onion Chopped
3 Cloves Garlic Chopped
4 Cups Fresh Spinach
2 Tbsp Chopped Parsley
S+P

Bechamel Sauce
5 tbsp Butter
5 tbsp AP Flour
3-4 Cups Milk (2% or Whole)
1/2 Tsp Grated Nutmeg
S+P
*Optional - 2 tsp Hot Sauce



DIRECTIONS:
Steam Squash to Al Dente or Roast in the oven with a little EVOO and S+P.

In a large pan over medium heat saute chopped onion in EVOO until tender (about 4-5 minutes).  Add chopped garlic and frozen veggies. Cook for another 4-5 minutes until onions start to brown and veggies are soft.  Add fresh spinach and 1 tbsp of the Italian seasoning continuing to stir for another 2-3 minutes until spinach is wilted.  Drain any liquid left and transfer veggie mixture to a bowl.

To make the bechamel sauce, add the butter to the pan and once melted add the flour.  Whisk until there are no clumps.  Add the milk one cup at a time continuing to stir until smooth (2-3 minutes).  You will need to eyeball how much milk you will need (3 or 4 cups) depending on the thickness. Add salt, pepper, nutmeg and hot sauce if desired. Stir for another minute.

In a mixing bowl add the ricotta, egg, salt, pepper and stir until smooth.

Preheat oven to 375F.

In a 9x13 lasagna pan add a little marinara sauce to the bottom so the first layer doesn't stick to the pan.  Add a layer of no cook noodles followed by the ricotta mixture.  Top that with the butternut squash, veggies, mozzarella, and then 1/2 bechamel sauce nad 1/2 marinara sauce.  Use a spatula to even each layer.  Repeat steps 2 more times then top with layer of noodles, sauce,  mozzarella and parsley.  Cover with foil leaving one corner open for ventilation.  Bake for 45 min - 1 hour.  Once edges are bubbling, take the foil off and bake for another 10 minutes until top layer is golden.