Butternut Squash Lasagna
This no noodle lasagna replaced the noodles with slices of butternut squash, and adds some spinach to the mix for a fresh take on traditional lasagna
WW My Way Smart Points: 7 Green, 6 Blue, 6 Purple
Making the Meat Sauce
In a large skillet, I browned my turkey and broke it into small pieces. I then added in my onion and minced garlic and I cooked i up for a few minutes until the onion began to soften, I then added in my can of crushed tomatoes and spices and brought the sauce to a boil. I then reduced the heat to a simmer and let the sauce thicken for 5 minutes
The Creamy Cheese Filling
In a small bowl, I mixed together my ricotta cheese, an egg, and the Parmesan cheese. I gave ti a good mix until it was evenly combined.
Layering the Lasagna
I sprayed my casserole dish with non-stick spray and then added a light layer of meat sauce to the bottom, I then added a layer of my butternut squash slices, and spread 1/2 of the ricotta mix over the squash. I added half of the spinach and then added 1 cup of the mozzarella over top. I then added the next layer of meat sauce and continued until I finished with a layer of meat sauce and then topped it with 1 cup of mozzarella cheese.
Baking it Up
I then covered the lasagna with foil and baked it for an hour. I took the foil off and then cooked it for another 10 minutes. I removed the lasagna from the oven and set it to cool for 5 minutes. Cut it up into 9 pieces, Serve, and Enjoy!