Cut the butternut squash in half and spoon out the seeds. Place on baking sheet cut-side down. Add some water and bake until a knife slides through the skin and squash easily. Cool and then spoon the flesh from the shell. Set aside for later use.
Raise the oven temperature to 400 degrees F.
Place the ricotta, cream, garlic, shallots, basil, oregano and red pepper flakes in a medium-size mixing bowl. Whisk to combine until there are no lumps.
Mince up the sage and add to the ricotta mix. Adjust the seasoning with salt and pepper. Whisk until blended and set aside for later use.
Take 1 cup of the marinara and evenly coat bottom of each pan. Next lay a sheet of pasta down in each. Spread some of the ricotta mixture on each sheet and top with 3 cups of baby spinach.
Add another sheet of pasta, then some more ricotta and spread half of the butternut squash, mashing up any larger pieces, over each lasagna.
Then add another layer of pasta on each. Top with the remaining ricotta mixture and 3 cups of baby spinach on each. Add the last layer of pasta and pour the remaining marinara on top. Finish with the Parmesan and then the mozzarella.
Wrap each with parchment paper and then aluminum foil. Bake until cooked through, 1 hour to 1 hour 15 minutes. Let cool, then cut and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
This recipe has been updated and may differ from what was originally published or broadcast.