Preheat oven to 425°F. Line a large baking sheet with parchment paper and spray with an olive oil mister.

Place butternut squash on baking sheets and spray with an olive oil mister and season generously with salt and pepper.

Place in oven and roast, rotating tray halfway through, until tender and golden, about 40 minutes.

Transfer to a large bowl, and mash with a fork or masher. Add in milk, butter, egg, sage, thyme, and salt and pepper. If mixture is too thick, thin out a bit with some broth. The consistency should be that of runny mashed potatoes.

In a separate bowl, combine ricotta, parmesan, fresh sage and garlic.

Spray a 9” x 13” casserole dish with non-fat cooking spray or an olive oil mister. And keep oven set to 425.

To layer lasagna, start by spreading a small amount of butternut squash mixture on bottom of casserole dish. Now top evenly with a layer of noodles. Then cover noodles with a layer of ricotta. Repeat until all components are used up, and end it with the butternut squash mixture on top…I was able to make 3 layers.

Now sprinkle mozzarella cheese all over top of lasagna. Cover with foil, and place in oven. Bake for about 30 minutes. Remove foil, and cook for another 15 minutes, or until cheese is bubbling and begins to brown.

Let cool for 10 minutes, then cut into 8 equally sized servings.