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Butternut Squash Lasagna

Prep

Cook

Total

Yield 6

This is a very versatile and forgiving recipe. You can layer it anyway you like and even omit the lasagna noodles.

Ingredients

Instructions

  1. You can prepare the squash by either slicing it in half and roasting it cut side down on an oiled baking sheet at 350 for 30-45 min. Don't overcook. You want it to be firm enough to peel and hold its shape and cut into 1/4inch slices. Alternatively, you can peel it whole, then slice into 1/4 inch rounds and roast on an oiled baking sheet for 20 min or so. Let cool
  2. Mix the ricotta or tofu with the egg, spinach, basil and 1/2 cup mozzarella cheese until somewhat smooth
  3. Spread a coating of pasta sauce on the bottom of a large shallow lasagna pan
  4. Add a layer of lasagna noodles, top with ricotta/spinach mixture, then squash slices.
  5. Add another layer of lasagna noodles and keep layering.
  6. Top with noodles, the remaining sauce, red pepper sauce and as much mozzarella as you like. I use the cheese more like a garnish.
  7. Cover and bake at 350f/180c for 40 minutes, removing the cover the last 10 min of cooking. Let settle, then slice.

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/butternut-squash-lasagna/