butternut squash meatless lasagna

Egglife

Ingredients

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[.feature]1[.feature] package original egglife® wraps

[.feature]6[.feature] cups cubed butternut squash (pro tip time saver – buy pre-cut butternut squash!)

[.feature]1[.feature] tbsp olive oil

[.feature]¾[.feature] tsp salt, divided

[.feature]3/8[.feature] tsp pepper, divided

[.feature]1[.feature] tsp minced garlic

[.feature]10[.feature] sage leaves, torn

pinch of ground nutmeg

[.feature]2[.feature] cups ricotta, divided

[.feature]½[.feature] cup milk

[.feature]½[.feature] cup spinach, cooked, drained and chopped (equivalent of a 5oz package of fresh spinach)

[.feature]8[.feature] oz shredded mozzarella cheese

[.feature]¼[.feature] cup shredded parmesan cheese

Steps

STEP 1

Preheat oven to 425 degrees Fahrenheit.

STEP 2

Spray a round baking dish with cooking spray. (A souffle dish works great!)

STEP 3

On a large rimmed baking sheet spread, put butternut squash and drizzle with olive oil. Sprinkle squash with 1/2 tsp salt, 1/4 tsp pepper, minced garlic, sage leaves and nutmeg. Toss together with your hands to coat the squash well.

STEP 4

Roast in the oven at 425 degrees for 20 mins, flip squash and roast another 20 mins.

STEP 5

Transfer squash to a large bowl and add 1 cup ricotta and 1/2 cup milk. Blend using an immersion blender. You can also put everything into a standard blender or food processor. Set aside.

STEP 6

In a small bowl, mix spinach and remaining 1 cup ricotta. Set aside.

STEP 7

Spread about 1/3 cup of the squash puree in the bottom of the greased baking dish. Next, layer one egglife® egg white wrap followed by another 1/3 cup squash puree. Next, layer about 1/4 cup of the spinach ricotta mixture, followed by about 1/3 cup shredded mozzarella cheese. Keep layering in this order 4 more times. For your last layer, use one egglife® egg white wrap and top with the remaining squash puree and mozzarella cheese. Sprinkle the parmesan cheese on top.