Butternut Squash Lasagna

• butternut squash puree (i.e. Farmer’s Market Organic canned)↗4 cup
• tbs. sel de cuisine (features cinnamon, rosemary, and salt)↗1.5
• . minced garlic1 tsp
• salt and pepper to taste
• . part-skim ricotta cheese↗15 oz
• grated Parmesan cheese0.5 cup
• short whole wheat lasagna noodles↗8
• sliced cheese to top pieces (optional↗but not really)

Step-by-step instructions

1. 1

   Preheat oven to 400°F. Combine squash purée, sel de cuisine, garlic, salt, and pepper; mix well. Combine ricotta, 1/4 cup Parmesan, salt and pepper in second bowl and mix well.

2. 2

   Coat 8×8-inch baking dish with cooking spray. Put a little butternut squash on the bottom of the pan. 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. 3

   Bake for 45 minutes. Top with sliced cheese and bake/broil an additional 5-10 minutes.