Roasted Butternut Squash Lasagna

Name: Roasted Butternut Squash Lasagna
Ingredients: 1 medium sized butternut squash, peeled, seeded, and cut into 1 ½” pieces; 8 oz no-boil whole wheat lasagna noodles; 15 oz fat free ricotta; 1/4 cup 2% fat milk; 1/4 cup fat free vegetable broth, or as needed; 1 cup reduced fat mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 2 tbsp light butter; 4 garlic cloves, minced; 2 tbsp fresh sage leaves, chopped; 1 egg; 1 tsp ground sage; 1 tsp dried thyme; Salt and pepper to taste

INGREDIENTS

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1 medium sized butternut squash, peeled, seeded, and cut into 1 ½” pieces

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8 oz no-boil whole wheat lasagna noodles

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15 oz fat free ricotta

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1/4 cup 2% fat milk

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1/4 cup fat free vegetable broth, or as needed

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1 cup reduced fat mozzarella cheese, shredded

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1/4 cup Parmesan cheese, grated

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2 tbsp light butter

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4 garlic cloves, minced

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2 tbsp fresh sage leaves, chopped

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1 egg

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1 tsp ground sage

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1 tsp dried thyme

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Salt and pepper to taste

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