Brussel Sprout & Butternut Squash Lasagna

When I was sick a couple weeks ago, I couldn't eat anything acidic but had a craving for some form of pasta. I stumbled upon this lasagna recipe and had to try it. With decent amounts of three types of cheeses, maybe not the best for the lactose intolerant but boy is it good. It keeps really well too. I almost think it was better reheated a couple days after making. Highly recommend for dinner, lunch the next day...heck, I'd even eat it for breakfast.

Ingredients:

4 cups quartered brussel sprouts

4 cups diced butternut squash

1 tablespoon butter

1 shallot, chopped

6 fresh sage leaves, chopped

1 egg

15 oz. ricotta cheese

3/4 cup grated parmesan cheese

1/2 teaspoon freshly grated nutmeg

7 oz fresh pesto sauce (I used Trader Joe's)

8 oz. fresh mozzarella cheese, drained of water and sliced

9 lasagna noodles, cooked ('no boil' noodles not recommended)

Directions:
- Preheat oven to 400°. Place brussel sprouts and butternut squash in a baking dish and drizzle with olive oil. Roast until lightly browned and tender, about 20 minutes.

- Melt butter over medium heat and cook shallots and sage until tender. Add to brussel sprouts and squash.

- Stir together egg, ricotta, 1/2 cup parmesan and nutmeg.

- Spread layer of pesto over bottom of 11 x 7 inch baking dish and cover with one layer of cooked noodles. Spoon half of the vegetable mixture over pasta and top with half the ricotta mixture. Cover with 1/2 the mozzarella slices. Top with second layer of lasagna noodles. Spread second layer of noodles with pesto, remaining vegetables, ricotta, remaining mozzarella, third layer of noodles and finally pesto and remaining 1/4 cup parmesan. Bake at 350° for 40 minutes or until bubbly.