No pasta butternut squash lasagna

Instructions:

1. Preheat your oven to 400°F (200°C). Spray the bottom and sides of a 9×13 inch baking dish with olive oil spray.
2. Peel and slice the butternut squash into thin slices, about 1/8 to 1/4 inch thick.
3. Layer the sliced butternut squash on the bottom of the prepared baking dish, overlapping slightly.
4. Add a layer of 4 slices of prosciutto on top of the butternut squash.
5. Sprinkle a layer of shredded mozzarella cheese over the prosciutto.
6. Repeat the layers: butternut squash, pesto, and mozzarella cheese.
7. For the final layer, add butternut squash, remaining slices of prosciutto, and a generous layer of shredded mozzarella cheese.
8. Sprinkle grated Parmesan cheese, dried oregano, and chili pepper flakes over the top of the lasagna.
9. Spray the top lightly with olive oil spray.
10. Bake in the preheated oven for 40-45 minutes, or until the butternut squash is tender and the cheese is bubbly and golden brown.
11. If the top starts to brown too quickly, cover the lasagna with foil for the last 20 minutes of baking.
12. Allow the lasagna to cool for 10 minutes before slicing.
13. Serve slices of the butternut squash lasagna topped with additional chili pepper flakes for added flavor.

Notes:

• The recipe doesn’t call for added salt since the prosciutto is salty enough. However, if you omit the prosciutto, consider seasoning the butternut squash layers with salt to taste.