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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 2 (12 ounce) packages frozen butternut squash puree, thawed or 4 cups pureed fresh butternut squash
- 1 12 teaspoons salt
- 12 teaspoon dried rubbed sage
- 12 teaspoon ground black pepper
- 15 ounces part-skim ricotta cheese
- 12 cup parmesan cheese
- 12 cup grated cheese
- 8 short no-boil lasagna noodles (about 7x4 inches)
Method
- Preheat oven to 400F.
- 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 8x8-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.
