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 7×4 inches)
Directions:
Preheat oven to 400 F.
Combine squash puree, 1 teaspoons salt,sage, and 1/4 teaspoons pepper in medium bowl; mix well.
Combine ricotta, 1/4 cup Parmesan, 1/2 tsp salt and 1/4 tsp pepper in second bowl; mix well.
Coat 8×8-inch baking dish with cooking spray.
Place 2 noodles in bottom of dish and spread half of squash mixture over noodles.
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.
Cover with foil. Bake 45 minutes.
Remove foil and bake 20 – 25 minutes or until golden on top and then let stand 5 to 10 minutes.
Servings: 6
Time preparation: 0 min.
Time total: 60 min.