2 Tbsp extra-virgin olive oil
2 cloves garlic, minced
1 Red Dog butternut squash, peeled, seeded, and thinly sliced
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
15 oz whole-milk ricotta cheese
1 large egg, lightly beaten
1/2 cup grated Parmesan cheese
1/2 tsp freshly grated nutmeg
9 no-boil lasagna noodles
2 cups Red Dog spinach, tightly packed
2 cups shredded mozzarella cheese

Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.

In a large skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the slices of squash to the skillet, seasoning with sea salt and black pepper. Cook until the squash is just tender, about 5 minutes, then remove from heat.

In a mixing bowl, combine the ricotta cheese, beaten egg, grated Parmesan, and nutmeg. Stir until the mixture is smooth and well incorporated.

Begin layering the lasagna: spread a thin layer of the ricotta mixture on the bottom of the prepared baking dish, followed by a layer of no-boil lasagna noodles.

Add a layer of the cooked squash, then a handful of fresh spinach, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella on top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set, making it easier to serve.