BUTTERNUT SQUASH MATZO LASAGNA

Butternut Squash Matzo Lasagna image

Replacing lasagna noodles with matzo yields the best, easiest lasagna you will want to make all year round.

Provided by My Food and Family

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 lb. butternut squash, peeled, seeds discarded
2 small yellow onions, chopped
6 medium cloves garlic, chopped
3 Tbsp. olive oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1 inch chunks
1 cup vegetable stock
Freshly ground black pepper, to taste
cooking spray
5 sheets matzo
2 cups (8 oz.) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Steps:

Preheat the oven to 400ºF.
Cut the squash into small cubes. Place the squash, onions, garlic and olive oil on a baking sheet and toss to coat the ingredients evenly. Roast for 30 minutes, tossing the vegetables once or twice, or until squash is fork tender. Remove the pan from the oven and let the vegetables cool.
Reduce the oven temperature to 350ºF. Place the roasted vegetables (or strained frozen purée), cream cheese, stock, and pepper in a food processor and process the ingredients for 2-3 minutes or until smooth and thoroughly blended.
Generously grease a large (9x13-inch) baking dish. Spoon 1/3 of the squash mixture onto the bottom. Cover with matzo (break up the pieces, if necessary, to fit the dish). Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers another two times. Sprinkle the top with the Parmesan cheese.
Cover the dish with aluminum foil, slightly tented. Bake for 40 minutes. Remove the foil and bake for another 12-15 minutes or until the top is golden brown and bubbly. Let rest for 5-6 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g