Butternut Squash Lasagna
Ingredients
The filling
-
4
cups
butternut squash puree
-
1½
tbs
sel de cuisine
-
1
tsp
minced garlic
-
to taste
salt
-
to taste
pepper
-
15
oz
part-skim ricotta cheese
-
½
cup
grated Parmesan cheese
The lasagna
-
8
short
whole wheat lasagna noodles
-
sliced
cheese to top pieces (optional)
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix the butternut squash puree, sel de cuisine, minced garlic, salt, and pepper.
- In another bowl, combine the ricotta, ¼ cup of Parmesan, salt, and pepper.
- Coat an 8x8-inch baking dish with cooking spray and add a layer of butternut squash puree at the bottom.
- Place 2 lasagna noodles in the dish, overlapping slightly, and spread half of the squash mixture over them.
- Layer 2 more noodles on top and spread half of the ricotta mixture over them.
- Repeat the layering with the remaining noodles, squash mixture, and ricotta, finishing with the remaining Parmesan on top.
- Bake for 45 minutes, then top with sliced cheese and bake or broil for an additional 5-10 minutes.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
15g
Sodium
400mg
Cholesterol
30mg
You might also like