VEGETARIAN BUTTERNUT SQUASH LASAGNA

Vegetarian Butternut Squash Lasagna image

This was really good, although next time I will add a layer of chopped spinach. Serve with a salad and hot bread sticks.

Provided by Diana Adcock

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

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Ingredients

1 lb butternut squash, steamed and mashed
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons honey
1 box oven ready lasagna noodle
1 1/2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
2 teaspoons olive oil
1 medium onion, minced
1 garlic clove, minced
2 teaspoons sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 teaspoon salt
1 (28 ounce) can diced tomatoes with juice

Steps:

In a large sauce pan heat oil over medium heat and add the onion& garlic.
Cool until the onion is turning LIGHT brown.
Remove from heat and add the honey and mashed squash.
Stir well.
Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
Bake in a 350 degree oven for 35-45 minutes.
To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

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