Butternut Squash, Spinach, & Pepperoni Lasagna

6 no boil lasagna sheets

1 lb butternut squash cubes

1 tsp minced garlic

1/4 tsp ginger

olive oil

salt & pepper

24-30 pepperoni slices

1/2 bag fresh spinach leaves

1 cup ricotta cheese

2 oz grated Parmigiano Reggiano cheese

Parmesan Cream Sauce

3/4 cup half and half

1/4 cup white wine or water

2 T all purpose flour

2 T unsalted butter

1 oz. Parmigiano Reggiano

Place squash on parchment paper lined baking sheet and sprinkle with minced garlic.  Drizzle with olive oil and season with salt and pepper.  Toss squash cubes to coat and distribute seasonings.  Bake at 400 degrees for 20 minutes.

Lay pepperoni slices on a paper towel lined plate and top with another paper towel.  Microwave on high for 20 seconds to render the fat.

While squash is baking make the Parmesan Cream Sauce by melting butter in small sauce pan over medium heat.  Add flour and stir until incorporated.  Add liquids and stir.  Cook several minutes until thickened about 4-5 minutes.  Add 1 oz. Parmigiano Reggiano and stir into sauce.  Spread about 1/4 sauce into the bottom of small greased baking dish.   Top with 2 lasagna sheets, end to end for a rectangular dish or side by side for a square dish.

When squash is done place 1/2 on top of lasagna sheets in dish.  Next layer on 1/2 the spinach leaves.  Top with 1/2 ricotta, in small dollops.  Season ricotta with a little salt and pepper.  Top with 1/3 of pepperoni slices and drizzle with a little Parmesan Cream Sauce.  Repeat layers.  Top with remaining 2 sheets of lasagna and spread with remaining sauce, sprinkle with Parmigiano Reggiano and top with remaining 1/3 of pepperoni.  Cover and refrigerate up to 24 hours if desired.

Bake uncovered 30-60 minutes, or until hot and bubbly.  Baking time will be longer for refrigerated lasagna than lasagna baked right after assembly.  Let sit for 10 minutes to set.