Ingredients
Butternut squash puree:
2 cups of butternut squash, peeled and chopped into 1 inch shapes
1/2 medium yellow onion, chopped
1 shallot, minced
4 cloves of garlic, peeled, chopped into 3-4 pieces
1 Tablespoon extra virgin olive oil
4 fresh sage leaves, minced
1/2 tsp ground rosemary
1/2 tsp ground thyme
1/2 tsp of black pepper
1/2 tsp nutmeg
Spinach Ricotta Mixture
4 cups of fresh spinach ( 3 big handfuls)
15 oz container of part skim Ricotta
1/2 tsp black pepper
Whole grain lasagna pasta, uncooked
(about 10 noodles)
1/4 cup parmesan and asiago cheese, pre mixed and shredded.
Directions
Prep oven for 400 degrees.
In a bowl, place the prepared (chopped or minced) butternut squash, onion, shallot, and onions. Add the sage leaves, rosemary, thyme, black pepper, and extra virgin olive oil. Stir all the ingredients. Place on a cookie sheet and roast for 1 hour (stir every 20 minutes).
After 1 hour, place the roasted mixture in an blender and mix until a puree.
Pour pureed butternut squash into a bowl and stir in the nutmeg.
In another bowl, mix the ricotta, spinach, and black pepper (easier to mix with your hands!).
Spray your crockpot with olive oil.
Now you are all set to start layering your lasagna!
1/3 of the butternut squash puree
Lasagna: Break up the noodles to make a layer
Another 1/3 of the butternut squash puree
1/2 of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
Another lasagna layer
The rest of the butternut squash puree
The rest of the spinach ricotta and a sprinkle shredded parmesan/asiago cheese
Cook lasagna for 3 hours on LOW.
***If you want to make a typical lasagna dish, you can substitute tomato sauce and/or zucchini/eggplant for the butternut squash puree!
Yields: 8 servings | Serving Size: 1 slice |Calories: 261 | Smartpoints: 9 | Points Plus: 7 | Total Fat: 7.9 g | Saturated Fat: 3.5 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 115 mg | Carbohydrates: 35.2 g | Dietary Fiber: 4.7 g | Sugars: 2.6 g | Protein: 12.7 g