Toss the butternut squash with 1 tablespoon of olive oil, ¼ teaspoon salt, 1 bay leaf, and ¼ teaspoon of ground black pepper.
Select the Preheatfunction on the Cosori Air Fryer, adjust temperature to 400°F, then press Start/Pause.
Place the butternut squash into the preheated air fryer.
Set temperature to 350°F and time to 22 minutes, then press Start/Pause.
Remove the butternut squash when done and set aside to cool.
Add the ricotta, the roasted butternut squash, ¼ cup Parmesan, ¼ cup milk, and the nutmeg into a food processor. Pulse until the mixture is smooth. If the mixture isn’t spreadable, add more milk.
Add the mushrooms, garlic, and spinach, as well as the remaining olive oil, salt, and pepper, to a pan. Cook for 10 minutes until the mushrooms have browned and the spinach has wilted, then set aside to cool.
Spread 2 tablespoons of ricotta butternut squash mixture into each of the mini loaf pans, then layer with lasagna noodles. Add the vegetable mixture and then mozzarella topped with Italian seasoning and repeat until you’ve reached the top.
Spread ricotta butternut squash mixture onto the last layer and top with more mozzarella.
Cover with aluminum foil and return to the air fryer basket.
Set temperature to 350°F and time to 20 minutes, then press Start/Pause.
Remove the foilwhen 3 minutes are remaining on the timer.
Remove the lasagna when done and garnish with basil, then serve.