Squash and Sweet Potato Lasagna

12 oz. (roughly 1 1/2 pkgs.) lasagna noodles
1 1/2 lbs. butternut squash, peeled and cut into 1 inch cubes
3 medium sweet potatoes, cut into very thin slices
1 C. water
2 cloves garlic, peeled
salt & freshly ground black pepper, to taste
1 T. extra-virgin olive oil
18 oz. (three 6 oz. pkgs) shredded mozzarella cheese
12 T. freshly grated Parmesan cheese

Preheat oven to 375F.

If using lasagna noodles that must be boiled, cook according to pkg.
directions, then drain and rinse with cold water. Spread the noodles
flat on kitchen towels and set aside. Bring 1 inch of water to a boil in
the bottom half of a steamer. Place the squash in the steamer basket,
cover and cook until tender, about 10-12 minutes. Transfer the squash to a blender or food processor. Keep the water in the steamer boiling.
Steam the sweet potato slices for 5 minutes, or until just tender. While
the sweet potatoes cook, add the water, garlic, salt and pepper to the
squash and puree until very smooth. Set aside. When the potatoes are
finished, remove from the heat and set aside. Lightly coat a 9 x 13
baking dish with the olive oil. Spread about 4 T. of squash puree over
the bottom of the baking dish, then place a layer of noodles over that.
Spread another 4 T. of squash puree over the noodles. Arrange a single
layer of sweet potato slices over the squash puree, then sprinkle 3
ounces (half a pkg.) of mozzarella and 2 T. of Parmesan cheese over
them. Cap with a layer of noodles. Add four more layers of squash puree,
sweet potato slices, cheese and noodles, in that order. Top the final
cap of noodles with remaining cheese, but no squash puree. Cover
lasagna with foil and bake for 30 minutes. Uncover and bake an
additional 10 minutes. Remove from oven and let stand for 5 minutes
before serving.

Makes 6-8 servings.