Harvest Lasagna



6 servings



9 oven-ready lasagna noodles
1-1/4 lb. roasted or
boiled butternut squash
1 cup part-skim ricotta cheese
8 tbsp. mozarella cheese
1 bottle healthy red sauce or
homemade sauce
3 onions
1 pkg. mushrooms ,sliced
2 pkg. sugar substitute
Pam cooking spray
Salt and fresh pepper, to taste


Boil or roast squash. Sauté onions in Pam cooking spray until carmelized. Add mushrooms at the end. Set aside.

Mash cooked squash with ricotta cheese and sugar substitute. Add onion and mushroom mixture. Add salt and pepper to taste.

Use 8.5x11 baking dish. Add 1.5 cup red sauce, lay 3 sheets of pasta. Add 1/3 of cheese and veggie mixture. Sprinkle with 2 tbsp. mozzarella. Top with layer of lasagna noodles, repeat process. Top with 1 more layer of lasagna noodles and repeat process. Top with remaining sauce and remaining cheese.

Bake at 375°F for 1 hour: (45 minutes covered, uncovered for 15 minutes.)

Author's Comments

This is a Weight Watchers recipe that I concocted. If you follow WW, it is 6 points per delicious serving. Enjoy!

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