Tuesday, October 7, 2014

Butternut Squash Lasagna

I (Britney) came over to Mom's house today and saw this beautiful plate of what looked like shredded cheese. Upon placing a bit in my mouth, I was disappointed to discover that it was squash. I'm not a huge fan of squash, and definitely not raw, so I wasn't looking forward to what she was making.

I was wrong.

This Butternut Squash Lasagna was amazing. Leave it to Mom to make vegetables taste awesome. I should have known! (My other favorite butternut squash recipe is one of hers. And I eat it like candy.) This recipe is also a submission to the National Pasta Association challenge to find new ways to eat whole grain noodles. The whole wheat pasta was filling, so I ate less than I would have with white flour noodles, even though it was delicious.

The beautiful combination of being meat-free and extra filling means that this meal is more budget-friendly than most lasagnas. You won't be disappointed!

1 (8oz) package of whole wheat lasagna noodles
1 (32 oz) package of low fat cottage cheese
1 egg
1 tablespoon of dried basil
2 teaspoons of garlic powder
1 teaspoon of salt
2 teaspoons of dried rosemary
1 1/2 cups frozen spinach
5 cups shredded butternut squash
2 cups grated mozzarella cheese
Garnish with basil and rosemary

1. Preheat oven to 350 degrees. Grease 8x8 pan. Line pasta noodles on the bottom of the pan.
2.  Mix together in a small bowl cottage cheese, egg, basil, garlic, salt, rosemary, and spinach.
3. Spread half of the cottage cheese on to the noodles.
4. Spread have the squash on top of cottage cheese mixture.
5. Put on another layer of noodles the opposite direction.
6. Spread remaining squash on top of the noodles.
7. Then spread on remaining cottage cheese on top.
8. Sprinkle the cheese on top and spread it evenly.
9. Sprinkle on some basil and rosemary if desired.
10. Cover with foil and bake for 40 minutes. Take out of the oven and take foil. Place back in oven. Bake until cheese melts and it is fork tender when you put a fork in the center.
11. Take out of the oven and let cool for 20 minutes. Cut and serve.

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

An InLinkz Link-up