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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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The noodles and the squash work perfectly together and make a great combo. Ingredients:
2 (12 ounce) packages frozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash |
1 1/2 teaspoons salt |
1/2 teaspoon dried rubbed sage |
1/2 teaspoon ground black pepper |
15 ounces part-skim ricotta cheese |
1/2 cup parmesan cheese |
1/2 cup grated cheese |
8 short no-boil lasagna noodles (about 7x4 inches) |
Directions:
1. Preheat oven to 400°F.
2. Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
3. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
4. Coat 8x8-inch baking dish with cooking spray.
5. Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
6. Layer 2 more noodles on top and spread half of ricotta mixture over noodles. Repeat layers-noodles, squash, noodles, ricotta-then sprinkle with remaining parmesan.
7. Cover with foil. Bake 45 minutes.
8. Remove foil and bake 20 - 25 minutes or until golden on top and then let stand 5 to 10 minutes.
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