Pan-Fried Butternut Squash Lasagna

Ingredients:

• 12 oz (340 g) frozen sliced ​​butternut or winter squash, thawed
• 1 cup ricotta
• 1 tbsp. grated Parmesan and/or Pecorino Romano (about 60 g)
• 1 teaspoon chopped fresh rosemary
• A pinch of freshly grated nutmeg
• 2 tbsp. store-bought marinara sauce
• 0.5 cup chopped fresh basil
• 6 no-boil lasagna sheets
• 2 tbsp. grated mozzarella (about 220 gr.)

Preparation:

1. In a medium bowl, combine the pumpkin, ricotta, 3/4 cup Parmesan, rosemary, and nutmeg. In another bowl, combine the marinara sauce and basil.
2. Spread 1/2 cup marinara over the bottom of a large nonstick skillet. Top with two lasagna sheets. Spread half the ricotta mixture over the lasagna, then sprinkle with one-third of the mozzarella. Add another layer of lasagna, the remaining ricotta mixture, 1 cup marinara sauce, and half the remaining mozzarella. Top with the remaining 2 lasagna sheets, then the remaining marinara sauce and mozzarella. Sprinkle with the remaining 1/4 cup Parmesan.
3. Cover and simmer over medium-low heat until the lasagna is tender and the cheese is melted, about 20 minutes. Check halfway through; if the edges seem dry, add up to 1/2 cup of water. Let rest for 5 minutes and serve.