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1 medium butternut squash, peeled, seeded, and chopped into 1/2" pieces (2-3 c.) 1 yellow onion, chopped 1 tsp. salt (divided in half) 1 eggplant, peeled and sliced into 1/2" rounds 9 basil leaves 1.5 c. frozen spinach 2 roasted red peppers, sliced 1 pckg. of lasagna noodles (NOT no-boil noodles) 1.5 c. mozzarella, shredded 24 oz of CurrySimple Gourmet Red Curry sauce
Preheat the oven to 375 degrees. Prep vegetables and shred cheese. Press eggplant slices between paper towels or clean dishcloths to rid the slices of moisture. Boil lasagna noodles until al dente following package directions. Drain. 
Thaw frozen spinach in the microwave; place it in a colander in the sink, and press excess water from it. In a large, preferably non-stick, pan, heat 2 Tbsp. of oil. over med-high heat. Add the onion and cook 3 minutes, stirring. Add butternut squash, stir, and cover. Cook 8-10 minutes, uncovering occasionally to stir, until butternut squash is easy to pierce with a fork. Stir 1/2 tsp. of salt into squash/onion mix. Remove mix to a bowl. Add 2 Tbsp. of oil to the same pan. Pan-fry the eggplant slices 5-6 minutes, flipping once, until they are brown in spots. Sprinkle 1/2 tsp. of salt over eggplant, and turn off the burner. 
In the bottom of a lasagna-size casserole pan, smear 1/2 c. of CurrySimple red curry sauce. Place a layer of cooked lasagna noodles on top, followed by a single layer of the eggplant, using all of the eggplant. Place roasted red pepper slices on the eggplant. Add 2/3 c. red curry sauce, the pressed spinach, and 1/2 c. mozzarella to the lasagna. Next, lay down another layer of lasagna noodles. Spread the butternut squash/onion mix evenly on top of the lasagna noodles. Lay 9 basil leaves on the lasagna, placing them so that each serving of lasagna gets 1-2 leaves. Pour 2/3 c. curry sauce on the lasagna. Sprinkle another 1/2 c. of mozzarella on the lasagna. Add another layer of lasagna noodles. Pour the remaining red curry sauce on top of the lasagna, and sprinkle on the last 1/2 c. of mozzarella. Bake at 375 for 40 minutes, or until heated through and beginning to brown on top. Let rest 5-10 minutes before serving. This recipe was submitted by Sally Ashbrook of Atlanta Ga.
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This Asian Fusion recipe is a little more time consuming than our traditional recipes but the end result is unique and probably never found at your local Thai restaurant. Combining the traditional Thai red curry accompaniments of winter squash and eggplant with an Italian twist and extra veggies, this lasagna makes a rich, satisfying, one-dish meal. You will probably have some above average leftovers that you and maybe your co-workers will enjoy! 
