Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread it onto a baking sheet and roast for about 25 minutes, or until tender and slightly caramelized.

Tip: Roasting the squash enhances its natural sweetness and adds depth to the flavor.

While the squash is roasting, cook the lasagna noodles in a pot of salted boiling water according to package instructions. Drain and set aside.

In a mixing bowl, combine ricotta cheese, egg, and dried basil. Stir until smooth and well-blended.

In your baking dish, spread a thin layer of marinara sauce on the bottom. Then, place three lasagna noodles over the sauce. Spoon half of the ricotta mixture over the noodles, followed by half of the roasted butternut squash and a third of the shredded mozzarella. Repeat the layers, ending with a final layer of noodles and remaining marinara sauce. Top with the rest of the mozzarella and sprinkle with Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, allowing the cheese to melt and bubble. Once golden, let it rest for 10 minutes before slicing.

Tip: This resting time helps the layers set, making it easier to serve.