Contributed By: tmbiby
Vegetarian Times
The smoothness of squash puree accompanied by the tenderness of pasta create a well rounded, delightful dish.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch
Ingredients
2 12 oz. Packages of frozen butternut squash puree, thawed, or 4 cups fresh butternut squash puree
1 1/2 teaspoon Salt
1/2 teaspoon Dried rubbed sage
1/2 teaspoon Ground black pepper
15 oz. Part-skim ricotta cheese
1/2 cup Grated Parmesan cheese
8 Short no-cook lasagna noodles (about 7x4 inches)
Preparation
1. Preheat oven to 400 degrees. Combine squash puree, 1 teaspoon salt, sage, and 1/4 teaspoon pepper in medium bowl; mix well. Combine ricotta, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in second bowl, and mix well.
2. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers-noodles, squash, noodles, ricotta, then sprinkle with remaining 1/4 cup Parmesan.
3. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.
Cook's Notes
Nutrition Information
Calories: 265
;
Total Fat: 8g
;
Saturated Fat: 4.5g
;
Carbohydrates: 34g
;
Protein: 15g
;
Calcium: 160mg
;
Sodium: 774mg
;
Fiber: 4g