Name: Butternut Squash and Lentil Lasagna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 0.25 cup dry red lentils; 1 cup raw butternut squash; 0.25 cup part-skim ricotta cheese; 0.5 cup low-fat cottage cheese; 0.5 oz part-skim mozzarella cheese; 0.5 cup tomato puree; 1 tbsp parmesan cheese; 1 tsp olive oil; 0.25 cup raw onion; 1 clove garlic; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh basil

Instructions

Prep 15 min · Cook 45 min

Preheat your oven to 375°F (190°C).
Rinse the dry red lentils and place them in a small saucepan with 0.75 cups of water; bring to a boil, then simmer for 10 minutes until tender and drain any excess liquid.
While the lentils simmer, peel the butternut squash and slice it into thin, wide planks to serve as the lasagna noodles.
In a small skillet over medium heat, sauté the diced raw onion and minced garlic in olive oil for 3 minutes until translucent.
Stir the cooked lentils, tomato puree, dried oregano, sea salt, and black pepper into the skillet and simmer for 5 minutes to meld the flavors.
In a medium bowl, whisk together the ricotta and cottage cheese until the mixture is smooth and creamy.
In a small oven-safe baking dish, spread a thin layer of the lentil sauce, then layer with butternut squash planks and the cheese mixture; repeat until all ingredients are used.
Top the final layer with shredded mozzarella and parmesan cheese, cover the dish with foil, and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the squash is tender and the cheese is golden and bubbling; let rest for 5 minutes and garnish with fresh basil before serving.

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Ingredients

Instructions

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