Login
Create Account
Butternut Squash Lasagna
Tell a FriendRate this recipe:
Rating : 0
-
Main Ingredient
Butternut Squash
-
Category: Main Dish
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 45 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: MarySue
-
Posted On: Aug 19, 2020
Number of Servings:
Ingredients:
- 12 1/3 ounces - Frozen butternut or winter squash purée (about 3 cups) Thawed
- 2 cups - Part skim-ricotta cheese (6 ounces)
- 3/4 cups - Reduced fat 2% milk (6 ounces)
- 1 tablespoons - Fresh sage Chopped
- 1/2 teaspoons - Salt
- 1/4 teaspoons - Freshly ground pepper
- 1 - Package frozen chopped spinach, thawed and squeezed fried
- 1 1/2 cups - Shredded reduced fat mozzarella cheese (2 ounces)
- 1/2 cups - Freshly grated Parmesan cheese (5 ounces)
- 9 - No boil lasagna noodles
Directions:
Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup (4 ounces) shredded mozzarella, and 1/4 cup (1 ounce) grated Parmesan cheese in another medium bowl.
Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let cool 5 minutes. Cut into 8 portions.
Comments