Pumpkin or Butternut Lazagna

400 deg oven

• 4 c pumpkin / butternut puree
• 1 1/2 tsp salt
• 1/2 tsp sage

Mix together

• 1/2 tsp pepper
• 15 oz ricotta
• 1 oz parmesan, grated
• an egg

Mix together

Use no cook lazagna noodles

In a greased 8×8 dish

Layer:

• noodles
• then squash mixture
• then noodles
• then ricotta mixture
• repeat

Cover w foil and bake for 45 minutes

Remove foil and bake for another 20-25 minutes

Let stand for 5-10 minutes