Vegetarian Butternut Squash Lasagna |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks. Ingredients:
1 lb butternut squash, steamed and mashed |
1 tablespoon olive oil |
1 medium onion, chopped |
2 garlic cloves, minced |
2 teaspoons honey |
1 box oven ready lasagna noodle |
1 1/2 cups cottage cheese |
2 cups shredded mozzarella cheese |
1/2 cup parmesan cheese |
2 teaspoons olive oil |
1 medium onion, minced |
1 garlic clove, minced |
2 teaspoons sugar |
1 tablespoon dried basil |
1 tablespoon dried oregano |
1 teaspoon black pepper |
1/2 teaspoon salt |
1 (28 ounce) can diced tomatoes with juice |
Directions:
1. In a large sauce pan heat oil over medium heat and add the onion& garlic.
2. Cool until the onion is turning LIGHT brown.
3. Remove from heat and add the honey and mashed squash.
4. Stir well.
5. Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
6. Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
7. Bake in a 350 degree oven for 35-45 minutes.
8. To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
9. Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.
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