Butternut Squash Lasagna

Looking to add another butternut squash recipe to the mix I kinda came up with this one on my own with the ingredients that I had on hand. I had pesto so I used that with it but could also use spinach.

Costco has these double packs of organic butternut squash raviolis but I wanted to do something more with it than just throw a sauce on top like I did last week.

So I came up with this

Ingredients

• Butternut Squash Ravioli
• 1/2 cup pesto (I buy mine at Costco)
• 1 cup ricota cheese
• 2 cups mozzarella cheese, grated
• 3 cloves garlic, minced
• 1/2 cup parmesan cheese, grated
• salt and pepper to taste

Directions

Preheat oven to 375°. Cook ravioli according to package directions. Drain, cover and keep warm.

Combine pesto, ricotta cheese, 1 cup mozzarella, and garlic in a bowl. Add salt and pepper to taste. Set aside.

Lightly spray an 11 x 9in baking pan with spray. Add the first layer of ravioli to the bottom; add about ½ of the cheese/pesto mixture. Top with ½ cup of mozzarella cheese. Finish off with another layer of ravioli, then remaining cheese/pesto mixture and mozzarella cheese and top with parmesan cheese.

Cover lasagna with aluminum foil and bake for about 30 minutes. Uncover the pan and bake for another 10 minutes until lightly browned.

Remove pan from oven and let rest for about 5-10 minutes. Serve and enjoy!