Layered Butternut squash lasagna |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 9 |
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Ingredients:
1 container(s) 15 oz. fat- free ricotta cheese, divided |
1 can(s) 28 oz. crushed tomatoes, drained and divided |
1 package(s) 8 oz. sliced mushrooms |
1 butternut squash, cut into 1/8 slices |
2 eggs |
3 clove(s) garlic, minced |
1 cup(s) grated parmesean cheese |
1 1/2 teaspoon(s) italian seasoning |
1 med. onion, chopped |
1 teaspoon(s) olive oil |
1 package(s) shredded mozzarella cheese, divided |
Directions:
1. preheat oven to 350.
2. heat olive oil in large skillet over medium- high heat. Add onion and mushrooms; cook 5 - 7 minutes . Add garlic; cook an additional 30 seconds. Reduce heat to medium-low, add all but 1/2 cup tomatoes and simmer 5 minutes. Remove from heat.
3. Stir together ricotta cheese, parmesean, italian seasoning, eggs, and 1/2 cup Mozzerella cheese.
4. place remaining tomatoes in a greased 9 x 13 " baking pan. Layer 1/2 of the squash slices on top of the tomatoes. Spread ricotta mixture over squash evenly with the back of the spoon. Sprinkle 1/ 2 cup Mozzarella over Ricotta Mixture.
5. Repeat the squash and cheese layers.
6. Cover with aluminum foil sprayed with cooking spray. Bake 35 minutes. Uncover; bake an additional 20 to 25 minutes or until squash is tender. Let stand 20 minutes before slicing and serving.
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