INGREDIENTS
5 cups
chopped butternut squash
1 tbsp
extra virgin olive oil
1
shallot, minced
1
garlic clove, minced
1 tbsp
fresh sage, minced
1/2 cup
ricotta
1 cup
grated parmesan cheese, divided
salt and pepper
2 cups
shredded chicken (I used a leftover rotisserie chicken)
1 cup
frozen chopped spinach, thawed and all excess water squeezed out (measure after squeezing out water)
9
whole wheat lasagna noodles