Butternut Squash Lasagna

Ingredients:

2 teaspoon olive oil

1 small onion, chopped

8 ounces sliced mushrooms

3 garlic gloves, pressed or minced

28 ounces chopped tomatoes (you can use canned tomatoes, drained or fresh chopped tomatoes)

1 butternut squash (about 2 ½ pounds), peeled and cut into 1/8-inch-thick slices

1 container (15 ounces) ricotta cheese

1 package (8 ounces) mozzarella cheese

¼ cup grated Parmesan cheese

Directions:

Heat oven to 350 degrees F.

Heat olive oil in large skillet over medium-high heat. Add onions and mushrooms; cook 5 to 7 minutes. Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but ½ cup tomatoes and simmer 5 minutes.

Place remaining tomatoes on bottom of 13x9-inch baking pan. Layer half of squash on top of tomatoes. Spread ricotta evenly with back of spoon over squash. Sprinkle with 1 cup mozzarella cheese and half of tomato mixture. Layer with remaining squash, tomato mixture and mozzarella cheese. Sprinkle with Parmesan cheese.

Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before serving.