Roasted Butternut Squash Four Cheese Lasagna
|2 tsp||olive oil|
|2 small||onions, sliced|
|1 box||frozen spinach, thawed and drained|
|1/2||small tub part skim ricotta cheese|
|1/2 c||fat free cottage cheese|
|1 box||lasagna noodles|
|1 jar(s)||marinara sauce|
|3 c||roasted and mashed butternut squash|
|1/2 lb||reduced fat mozzarella cheese, shredded|
Pinched by fkirby46, and 58 more.
- Grocery List
DirectionsHeat olive oil in a large skillet. Add the onions, sugar and salt.Cook until slightly transparent, about 2 minutes, then reduce heat to low. Continue cooking another 20 minutes or so, stirring occasionally, until onions are golden.Add spinach to onions.Combine ricotta, cottage cheese and egg in a small bowl. Set aside.Prepare your pasta by package directions.Set the oven to 375 to preheat. Begin to assemble your lasagna. The layers are:a. Pour a small amount of marinara in the bottom of a 9×13 inch pain.
b. Spread a layer of noodles, overlapping slightly.
c. Add a layer of butternut squash, by dropping spoonfuls then smoothing them.
d. Another layer of noodles.
e. Ricotta mixture, using the same method as the squash.
f. Another layer of noodles.
g. Spinach and caramelized onions.
h. Final layer of noodles.
k. Sprinkle over some Parmesan.Cover loosely with foil, trying to tent it up so it doesn’t touch the cheese. Bake 30 minutes, then remove the foil and bake 30 more. Let cool 20 minutes or so before cutting, to help keep it from falling apart when you serve it. It will firm up and set as it cools.