Cheesy Butternut Squash Lasagna

Directions

1. Heat the oven to 425 degrees.
2. Toss the squash with olive oil and arrange in a single layer on a large, rimmed baking sheet. Sprinkle with the sage and 1/4 teaspoon each of salt and pepper. Bake for 25 minutes or until tender. Reduce the oven temperature to 375 degrees.
3. Meanwhile, melt the butter in a medium saucepan. Add the garlic and cook for 30 seconds or until fragrant.
4. Whisk in the flour and cook over low heat for 30 seconds. Whisk in the milk. Cook over medium heat, stirring, until the mixture comes to a boil and thickens slightly. Stir in the cottage cheese. Cook, stirring frequently, until the cheese melts. Remove from the heat and whisk in the remaining salt and pepper, sour cream, and Parmesan cheese.
5. Coat a 13x9-inch baking dish with nonstick cooking spray. Spread a small amount of cheese sauce over the bottom and top with 3 of the lasagna noodles. Coat the noodles with 1/4 of the sauce. Top with 1/3 of the squash and spinach. Sprinkle with 1/4 of the mozzarella cheese. Repeat the layers twice, finishing with the remaining sauce and mozzarella cheese.
6. Cover and bake at 375 degrees for 40 minutes or until the noodles are tender. Remove the cover, sprinkle with pecans, and continue baking for 10 to 15 minutes or until lightly browned and the edges are bubbly.
7. Let stand for 10 minutes before serving.