Mushroom and Squash Lasagna

Mushroom and Squash Lasagna
Makes 12
Prep 30 m
Cook 10 m
Bake 55 m
Cool 20 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 375 degrees .
  2. 2 of 6 Heat oil in a large skillet over medium-high; add squash and next 3 ingredients. Cook 10 minutes, stirring often. Stir in 2 cups sauce, the salt, pepper and oregano; bring to a simmer.
  3. 3 of 6 Combine ricotta and next 3 ingredients.
  4. 4 of 6 Cook lasagna noodles following pkg directions. Drain.
  5. 5 of 6 Spread 1/2 cup sauce in bottom of a 13 x 9 x 2-inch baking dish. Layer 3 noodles, 1/3 of ricotta mixture, 1/3 of vegetables and 1 cup pizza cheese. Repeat layering twice. Top with 1/2 cup sauce and 1 cup pizza cheese.
  6. 6 of 6 Cover with foil and bake 30 minutes. Remove foil and bake 25 minutes. Sprinkle Parmesan over top during last 10 minutes. Cool 20 minutes before serving.
Nutrition Information for Mushroom and Squash Lasagna
Servings Per Recipe: 12
Per Serving: 4 g fiber, 22 g pro., 376 kcal cal., 17 g Fat, total, 34 g carb., 797 mg sodium