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2 tablespoons Country Crock® Original Spread
1 medium white onion, sliced
1 cup cremini mushrooms, sliced
1 tablespoon finely chopped garlic
1 cup fresh spinach
1 cup canned tomato puree
1 tablespoon dried red chili flakes
salt and pepper, to taste
2 cups butternut squash puree, canned or fresh
1/2 cup reserved pasta water
6 lasagna sheets, broken into 2-inch pieces, cooked according to package instructions
4-6 tablespoons ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons fresh basil, finely chopped
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Add Country Crock Original Spread to a 12-inch cast iron skillet over medium-high heat and sauté onions until golden brown.
Add mushrooms, then garlic, and then spinach. Cook for 2-3 minutes, once almost cooked, add tomato puree and seasoning, cook for another 2-3 minutes over medium to low heat.
Now add butternut squash puree and reserved pasta water into it, and cook until sauce is prepared. Keep the heat on medium to low.
Add lasagna noodles to the sauce, and cook for 1 minute over medium to low heat.
Add ricotta cheese and shredded mozzarella cheese and broil in the oven until the cheese is melted, bubbling and golden.
Sprinkle some fresh basil to garnish. Serve hot and enjoy.
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