Butternut squash lasagna

Since we finally got our much coveted mandolin, we decided to tackle butternut squash lasagna! It's a multi-step recipe, but it was well worth the effort.

Ingredients:
*1 small butternut squash
*1 jar pasta sauce (preferably without HCFS or nasty oils, I look for one with olive oil) or make your own (we used a 28 oz jar of crushed tomatoes, plus an 8 oz jar of diced tomatoes and added olive oil, fresh garlic, oregano, basil, dry italian seasoning, onions, salt, pepper and chili flakes)
*8 oz of mozzarella cheese, shredded
*1 cup ricotta cheese
*1 pound ground meat or sausage

Steps:
1. Peel squash (easiest with a vegetable peeler) and slice into strips approximately 1/4 inch wide (easiest with a mandolin :) )
2. Brown ground meat or sausage in pan in a small amount of olive oil
3. Spread 1/4 of the sauce on the bottom of a 9'x13' baking pan
4. Cover the sauce with a single layer of butternut squash slices
5. Spread the next 1/4 of the sauce over the squash
6. Dollop ricotta over sauce and spread with a spatula
7. Repeat steps 4 & 5
8. Spread ground meat over the sauce

9. Repeat steps 4&5
10. Top with shredded mozzarella, and optionally parmesan cheese and pepper flakes

11. Bake at 400 degrees, 45 minutes covered with foil
12. Remove foil and bake an additional 15 minutes
13. If top is not properly browned, broil until the cheese is bubbly