Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray.

Place the Certified Angus Beef® brand ground beef in a large skillet and saute for 5-7 minutes or until it begins to brown.

Add 1 tablespoon of olive oil to the pan with the ground beef in it and add in the butternut squash. Continue cooking for 5 minutes or until the squash begins to soften.

Remove from heat and add oregano, Italian seasoning, 1 teaspoon of salt, and 1 cup of marinara sauce. Mix well and set aside.

In the same saute pan add the remaining olive oil over medium heat. Add in the leeks and Brussels Sprouts and cook for 5 minutes. Add in the garlic and cook an additional 1 minute. Remove from heat.

In a medium bowl combine the leeks and Brussels Sprouts mixture, the ricotta cheese, the egg, and the black pepper. Mix well. Stir in one cup of mozzarella cheese.

Place 1 cup of marinara sauce in the bottom of the baking dish. Place 3 lasagna noodles in the dish. Spoon half of the ricotta mixture evenly on top of the noodles and then the ground beef mixture evenly on top of the ricotta cheese mixture. Sprinkle with 1 cup of mozzarella cheese and one cup of sauce.

Place 3 lasagna noodles on top of the first layer and then repeat the layers of ricotta, ground beef, cheese, and sauce followed by 3 more lasagna noodles.

Pour the remaining marinara sauce on top of the noodles. Sprinkle the remaining mozzarella on top.

Cover the lasagna with foil and bake for 45 minutes. Remove the foil and bake an additional 10 minutes.

Remove from oven and cool for 5 minutes before cutting.