Butternut Squash Lasagna

This easy and healthy number was tweaked from foodwhine.com


1 large butternut squash

2 cloves garlic, minced

1 tbsp orange honey

1 tsp. oregano

1 tsp. basil

salt & pepper, to taste

1-9 oz. package chopped frozen spinach, cooked and drained

2 cups cottage cheese

box of no cook lasagna noodles (Barilla is what I use)

2 cups shredded mozzarella cheese

1)Cut squash in half and scoop out seeds. Place in a baking dish skin-side up. and put a cup of water into the bottom of the dish. Bake at 350 degrees for 45 minutes to an hour (until soft).

2)Scoop out squash and place in a large bowl. Add garlic, honey, oregano, basil, salt and pepper. Blend until smooth: I used my ninja but a food processor or similar gadget will do. If still too thick and some water from dish to thin it out.

3)In another bowl, combine spinach and cottage cheese.

4) Place 1/3 of squash mixture into bottom of a 9×12″ baking dish. Layer with noodles. Spread cheese mixture over noodles. Then repeat. Top layer with mozzarella cheese. Bake for 45 minutes at 350 degrees.

This dish was a hit with family and friends. So happy to have a new vegetable to prepare and create with.

Till next time, “It’s Been Dlish Dishing with Y’all”


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