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Nutrition Facts
Serving Size 1 (94g) Recipe makes 6 servings The following items or measurements are not included below: 24 ounces frozen butternut squash puree no-boil lasagna noodles
Calories 171
Calories from Fat 95		(55%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 6.6g	32%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 36mg		12%
Sodium 893mg		37%
Potassium 141mg		4%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.3g
Protein 13.6g		27%
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Butternut Squash Lasagna

Recipe #161657 | 1 hour | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Skippy [BW]
Mar 27, 2006

The noodles and the squash work perfectly together and make a great combo.

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)

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.