INGREDIENTS
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4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
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1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
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1 tsp. minced garlic
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salt and pepper to taste
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15 oz. part-skim ricotta cheese
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1/2 cup grated Parmesan cheese
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8 short whole wheat lasagna noodles
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sliced cheese to top pieces (optional – but not really)