Vegetarian

Twice-baked Squash and Cheese Lasagna is for Dinner.

Twice-baked Squash and Cheese Lasagna takes 45 minutes to prepare.

Twice-baked Squash and Cheese Lasagna takes 60 minutes to cook.

Twice-baked Squash and Cheese Lasagna makes 9 servings.

The ingredients for Twice-baked Squash and Cheese Lasagna are:

9 sheets whole wheat lasagna noodles
1 medium onion, finely chopped
1 tablespoon garlic
2 small kabochas (japanese squash), about 3 cups peeled, cored and chopped
2 small butternut squahs, about 2 cups peeled, cored and chopped
2 cups vegetable broth
1 tablespoon fresh sage, chopped
Nutmeg, cloves and allspice to taste
1 (16 oz) container fat-free ricotta cheese
1/3 cup fat-free shredded cheddar cheese, separated
1/2 cup fat-free shredded mozarella cheese, separated
Salt and pepper to taste

Here is how you make Twice-baked Squash and Cheese Lasagna:

1. Bring 5 quarts well-salted water to a boil. Cook lasagna noodles 7 minutes, drain well and set aside.2. In a large skillet sprayed with non-stick cooking spray (PAM olive oil recommended), cook onion 3 minutes, until just translucent. Add kabocha and garlic; cook 10 minutes, stirring frequently. Add butternut squash, vegetable broth and spices. Bring broth to a boil, reduce heat to medium-low and cover, letting squash cook and become tender, about 20 minutes.3. Preheat oven to 350 degrees Farenheit. In a medium bowl, combine ricotta, 1/4 cup EACH cheddar and mozarella cheeses, salt and pepper. Mix well.4. Remove squash mixture from heat. With a wooden spoon or potato masher, mash to a slightly smooth consistency. Add cheese mixture and mix well. Eyeball and separate mixture into thirds.5. Arrange 3 noodles on the bottom of a 13x9 baking pan (sprayed with nonstick cooking spray), overlapping slightly. Cover noodles with squash and cheese mixture. Top with 3 more noodles, then mixture, and finally 3 more noodles. Spread the rest of the squash and cheese mixture on top, and sprinkle remaining cheddar and mozarella cheese on top. Bake uncovered 30 minutes. Let cool 5 minutes before serving.Yields 9 2x2 in servings.Number of Servings: 9Recipe submitted by SparkPeople user TRIXBUNNIE.

The nutritional information for Twice-baked Squash and Cheese Lasagna is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 178.8

• Total Fat: 0.8 g
• Cholesterol: 8.9 mg
• Sodium: 440.4 mg
• Total Carbs: 31.2 g
• Dietary Fiber: 4.1 g
• Protein: 12.9 g

The dietary needs meet for Twice-baked Squash and Cheese Lasagna is Vegetarian