Butternut lasagna with mushrooms and sage

ingredients

•  Small butternut squash ( 2.5lbs – 3lbs)   (you’ll need about 4 cups, roasted)
• ½ a sweet onion, sliced into big wedges
• olive oil for drizzling

Mushroom Filling:

• 2 tablespoons olive oil or butter
• 1 ½  lb mushrooms, sliced (cremini, button, shiitake, portobello, wild mushrooms, etc.)
• 1 fat shallot or ½ onion, diced
• 4 garlic cloves, chopped
• 2 tablespoons fresh chopped sage
• ½  teaspoon salt
• optional – feel free to add a couple of handfuls baby spinach or greens and wilt them.

Ricotta Mixture:

• 1 lb ricotta cheese (or sub vegan tofu ricotta) If using the tofu ricotta, no need to add more salt or egg. Just nutmeg