How To make Squash Lasagna
1 lb Squash,yellow crookneck
1 lb Zucchini
1/2 t Salt
Pepper 6 T Butter or margarine
1/2 lb Italian sausage,no casings
1 1/2 c Spaghetti sauce,canned
1/2 c Monterey Jack cheese,shreded
1 1/2 c Cottage cheese,low-fat
1/4 c Parmesan cheese,grated
1/4 c Bread crumbs
1 t Butter,melted
1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper.
2. Saute squash in butter in a skillet over medium heat; drain and set
aside. 3. Add sausage to skillet; cook until browned, stirring until crumbly.
Drain of excess fat. 4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes.
5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in
a 12x7-inck baking dish. 6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with
melted butter. 7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly.
How To make Squash Lasagna's Videos
I lose weight eating this No Pasta Butternut Squash Lasagna #shorts
Butternut Squash Lasagna with Four Cheeses
Lasagna gets lean and gluten free by substituting strips of sweet, succulent Butternut Squash for pasta, yet retains its cheesy lusciousness with a smart mix of 4 cheeses. Skip the diet and embrace a healthy lifestyle with delicious recipes for long term weight loss success at colleens-kitchen.com.
Cosy Roasted Vegetable Butternut Squash Lasagna
Wonderfully cozy roasted vegetable butternut squash lasagna packed with a rainbow of veggies and the perfect balance of sweet & savory flavor. This vegetarian butternut squash lasagna recipe is easy to make and filled with warming spices. Don't forget those incredible layers of melted cheese in every bite! Comfort food at its finest.
FULL RECIPE:
No Pasta Butternut Squash ‘Lasagna’ Recipe
No Pasta Butternut Squash ‘Lasagna’ Recipe
A super easy way to enjoy your squash without sacrificing any flavor.
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????Ingredients
• olive oil
• 1½ lbs butternut squash peeled + sliced thin
• 8 thin slices prosciutto or mortadella
• 16 oz shredded mozzarella
• 3 tbs pesto
• 3 tbs grated parmesan cheese
• 1 tsp dried oregano
• chili pepper flakes
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Zucchini Lasagna Recipe
Today I would like to share with you my Zucchini Lasagna recipe.
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This hands down the best lasagna Recipe. Butternut squash with ricotta & Spinach, a marvelous dish.
My Fall Butternut squash Lasagna with ricotta & Spinach ,should be at the top of your list this year. If you are making this dish for Thanksgiving, i guarantee your Family and friends will be impressed.
The nutmeg and cinnamon spices are giving to the Butternut squash an extra delicious flavor.
Here is the recipe :
9-10 lasagna noodles (I used GF)
GF tend to break a little quicker, just make sure you don't boil them for too long. Boiling them for 5min, is ideal.
For the ricotta mix:
1 tbsp olive oil
150g spinach
450g sheep’s milk or goat’s milk ricotta cheese
1 egg
1/2 tsp dried garlic
Salt and pepper
For the pumpkin mix:
30 oz pumpkin puree
1/2 cup almond milk
1/2 tsp cinnamon
1/2 tsp nutmeg
Salt and pepper to taste
For the layers:
4 cups shredded parmesan mixed with mozzarella. I just like to mix both of them together, you can also choose one.
scallions ( green onion)
Instructions
1. Preheat the oven to 400F. Grease your baking pan with olive oil.
2. Bring a large pot of water to a boil. Cook the lasagna noodles for 5 minutes. Boil 3-4 noodles at the time for 5min.Once cooked, lay the noodles flat on an oiled baking sheet.
3. Cook the spinach by adding the olive oil, spinach and salt and pepper to a skillet over medium heat. Sauté until the spinach wilts down (3-4min). Add to a medium sized bowl.
4. Add the ricotta, egg and garlic to the bowl with the spinach and mix. Set aside.
5. To another bowl, add the butternut squash, milk( i used oat milk ), cinnamon and nutmeg to a bowl. Mix to combine and season to taste with salt and pepper.
Bon appétit ! :)
#lasagna #butternutsquash #fallrecipe #alamaisonrecipes #thanksgivingrecipes
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