Directions:

1. Butternut Squash: Peel and remove seeds from squash. Cut into quarters lengthwise. Using a mandoline or slicer, cut into 1/8 inch slices. In a large bow, combine squash, olive oil and salt. Toss to evenly coat. Place squash in a single layer on parchment lined sheet pan. In a spate bowl, combine ricotta cheese and parsley. Mix until well blended. Bake squash in a 400 degree oven, Roast for 20 minutes or until tender.

2. Pork Ragu: In a food processor, pulse garlic, celery, onions and fennel to a coarse paste. In a heavy bottomed stock pot, heat oil over medium high heat. Add vegetables puree. Season with salt and crushed red peppers. Cook 10 to 12 minutes or until vegetables start to brown. Add ground pork. Cook until browned. Add tomato paste. Stir to combine. Add white wine, crushed tomatoes, bay leaves, cinnamon stick, thyme and water. Stir frequently for 3 to 4 minutes. Bring to a boil and reduce to a simmer. Simmer until liquid is reduced by half.
3. Sauteed Spinach with Olive Oil and Garlic: In a skillet, heat oil. Add garlic. Saute until golden and aroma is evident. Do not brown. Add spinach. Saute until spinach is tender. Sprinkle with salt and pepper mixture. Drain excess liquid.
4. For Service: Layer in a 13 x 9 inch pan, pork ragu, butternut squash, pork ragu, ricotta mixture, spinach, mushrooms, pork ragu, butternut squash, ricotta mixture, spinach, mushrooms, butternut squash, pork ragu, butternut squash and parmesan cheese. Bake, covered, in a 350 degree oven for 45 minutes. Remove foil and bake uncovered for 10 minutes more. Cut into 3 inch x 4 inch pieces.