Serving Size: 8 main dish servings?

Time: several hours, not all active

Preparation: To make squash puree:
Brush squash chunks or halves with olive oil and apply salt and pepper
Roast at 350 degrees for 30-40 min (depending on size of chunks)
Puree roasted squash with tbsp honey and 2 tbsp olive oil
To prep for lasagna:
Preheat oven to 400 degrees
Brush a baking dish with oil

Difficulty: medium

Ingredients:
  • olive oil
  • squash puree
  • dried rubbed sage
  • salt
  • pepper
  • part skim ricotta cheese
  • grated parmesan
  • shredded mozzarella cheese
  • lasagna noodles
Steps:
  • Mix squash puree (about 3 cups?) with a dash of sage, salt and pepper.
  • In another bowl, mix ricotta (1 container) with a handful of parmesan cheese, more salt and pepper.
  • Layer noodles, squash mixture, cheese mixture and repeat.
  • Sprinkle top with more parmesan or mozzarella cheese.
  • Cover with foil.
  • Bake until heated through, about 45 min.
  • Remove foil and bake until golden, about 25 min more.