Butternut Squash, Mushroom and Spinach Lasagna with Lemon Dill Vinaigrette Salad

75-90 min (bake time).

Lasagna, dressing, sunflower seeds.

Baby greens (or other lettuce/greens), cucumber, radish or other salad veggies.

Cook lasagna from frozen or thaw in the refrigerator overnight.  Thaw dressing in cold water.

Lasagna - Pre-heat oven to 400F.  Cover lasagna with foil, making sure to oil the foil before covering.  Bake for 50 min (if thawed) to 70 min (if frozen).  Remove foil and bake until golden brown on top, about 20 min.

Salad - Thinly slice cucumber and any other veggies.  Toss veggies and greens with just enough dressing to coat and top with sunflower seeds.

Lasagna - Pasta sheets (wheat flour, semolina flour, eggs, olive oil, salt), butternut squash, mushrooms, spinach, asiago cheese (whole milk, salt, enzymes and cultures), ricotta cheese (whole molk, salt, citric acid), mozzarella cheese (whole milk, skim milk, salt, citric acid), wheat flour, butter (milk cream, salt), egg, garlic, olive oil, herbs, salt, pepper.  Dressing - Olive oil, lemon juice, white wine vinegar, honey, dill, salt and pepper.  Sunflower seeds - dry roasted sunflower seeds.