No pasta butternut squash lasagna

 No pasta butternut squash lasagna 

for 4

• olive oil spray
• 3/4 lbs butternut squash peeled + sliced thin
• 4 thin slices prosciutto
• 8 oz shredded mozzarella
• 1 1/2 tbsp pesto
• 1 1/2 tbsp grated parmesan cheese
• 1/2 tsp dried oregano
• chili pepper flakes (if desired)

1. Preheat your oven to 400°F. 
2. Grab a 9x13-inch baking dish and spray the bottom and sides with olive oil.
3. Slice your butternut squash into 1/8- to 1/4-inch pieces. 
4. Layer the squash on the bottom of the baking dish, overlapping slightly. 
5. Add 4 slices of prosciutto, then a layer of mozzarella. 
6. Next layer, add the squash, brush on the pesto, then add the mozzarella. 
7. For the last layer, add the squash, prosciutto, and then cheese. 
8. Sprinkle with grated Parmesan and dried Italian herbs, then spray with olive oil. 
9. Bake for 40-45 minutes.
10. Cover for the last 20 minutes to prevent over-browning.
11. Allow to cool 10 minutes, then slice and top with chili pepper flakes to serve.

NOTE: you can omit the prosciutto if you like or replace it with lunchmeat ham.