Simple Veggie Lasagna with Butternut Squash and Chive Ricotta Cheese

Directions

1. Preheat oven to 350°F.
2. Cook pasta according to package directions. Lightly spray noodles with nonstick cooking spray when finished to prevent sticking; set aside.
3. Microwave squash in microwave-safe bowl on HIGH 4 to 5 minutes or until tender.* Place squash and garlic in blender or food processor container. Blend or process until smooth. Pour squash mixture into large bowl. Stir in chives, cinnamon, nutmeg, salt and pepper. Fold in ricotta.
4. Meanwhile, heat oil in medium saucepan over low heat until hot. Add tomato sauce and oregano. Cook 10 minutes to heat through, stirring occasionally. Spread a thin layer of tomato sauce (about 1/2 cup) on bottom of 9x13-inch baking dish. Top with one layer of pasta (3 noodles). Spread with a thin layer of squash-ricotta mixture (about 1/2 cup). Sprinkle with (scant 2 tablespoons) mozzarella cheese and top with a thin layer of tomato sauce (about 1/2 cup). Repeat this process until the baking dish is filled to the top.
5. Bake 30 to 45 minutes or until bubbly. Remove from oven. Let stand 5 to 10 minutes before serving.