Roasted Butternut Squash and Carmelized Onion Lasagna

Okay, so I know you can't see the butternut squash in the photograph, but it's in there!!! After a particularly busy week that didn't leave much time for cooking, I spent my Friday afternoon chopping squash in my kitchen and enjoyed this warm, autumn dinner with my friend Vivek. It takes some time to make but is soooo worth it on a chilly Friday!

Ingredients:
1 20-ounce package of fresh, pre-cut butternut squash (obviously, a whole squash will be fine, if you have good knives to cut it!)
1 15-ounce container of fresh ricotta cheese
4 medium onions
1 bag of pre-washed, baby spinach
1 container of lasagna
1 28-ounce can of marinara sauce
a few sprigs of parsely
1 cup of grated white cheese (mozarella will be fine, but try a provolone or an Italina truffle cheese for this recipe!)
1 egg
salt and pepper
olive oil

Start by making your carmelized onions. I have this recipe in many different places on the blog, so you know the drill! Moon-shaped slices, a big sautee-pan, and olive oil -- keep the stove on low, and stir every few minutes or so until the onions are golden and sweet. Add spinach when the onions are carmelized, and let the spinach cook for about a minute or two. While the onions are cooking, chop your squash in small pieces (about one cubic centimeter), and toss them with olive oil. Roast them in the oven at 400 degrees for about 30 to 35 minutes. While you wait, work on the cheese mixture: in a separate bowl, mix the ricotta cheese, the parsley, the egg, and your salt and pepper to taste. You can add tiny bit of the Italian white cheese here, if you'd like. Now you're ready! Layer your dish in whatever way you'd like! I did mine like this: sauce, lasagna, ricotta, squash, sauce, lasagna, ricotta, carmelized onions and spinach, lasagna, and sauce. Top with the grated white cheese, and bake at 400 for about 25 minutes. Enjoy!