Preheat oven 375. Cut squash lengthwise and scoop out seeds. Lightly brush cut sides with oil, place down in baking dish. Bake 25 minutes. Meanwhile, heat 1 tsp oil in pan, add onions, saute for 40 minutes. Set aside and cool.
Scoop out squash flesh into food processor, add ricotta, nutmeg, egg whites, and parmesan, and process until smooth. Add sage and season with salt and pepper. Transfer mixture to lg mixing bowl and fold in carmelized onions.
Reserve 1/2 cup mozarella. Assemble lasagna. Use 9x13 pan. 1/2 cup marinara sauce, top with lasagna noodles, 1 cup butternut squash mixture, 1/2 cup mozarella. Repeat layers once. Sprinkle walnuts over mozarella. Repeat layers once again. Finish with 1/2 cup marinar sauce, a layer of noodles, remaining butternut squash and remaining marinara sauce. Cover dish with foil. Put on baking tray and bake in oven for 45 minutes at 375. Remove foil and top with 1/2 cup mozarella and bake for another 15 minutes. Remove from oven and let set for 15-20 minutes before cutting.
Originally Submitted
2/18/2012
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