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Butternut Squash Lasagna With Pumpkin Pasta Sauce
This tasty, delicious butternut squash lasagna is fall on a plate!
Prep Time: 00:30
Cook Time: 00:50
1 package oven ready lasagna or 2 zucchini sliced with a mandolin
1/2 butternut squash, cubed
1/2 package firm tofu, cut into cubes
1/2 yellow onion, diced
15 oz ricotta cheese
1 cup parmesan cheese
2 cups mozzarella
2 and 1/2 cups pumpkin pasta sauce
garlic salt and pepper to taste
1Preheat oven to 425 degrees Fahrenheit.
2In a large skillet sautee your squash, tofu and onions until the onions are soft.
3Add pumpkin pasta sauce and stir.
4Bring to simmer and season with garlic, salt, and pepper to taste.
5Mix mozzarella and parmesan together/
6Spray a 9x9 glass baking dish with olive oil.
7Spread a small amount of sauce on the bottom of the dish.
8Start with a layer of noodles, then a layer of ricotta cheese, then a layer of meat, then a layer of mozzarella mixture.
9Repeat until you've used up all your squash and sauce.
10Cover with foil and cook 40 minutes.
11Remove foil and cook another ten minutes.
12Finish with a layer of noodles and then a layer of mozzarella.
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