1 butternut squash
3 garlic cloves
1 large onion
2 tbsp olive oil
28 oz crushed tomatoes
½ cup wine of your choice
1 ½ cup cooked green or brown lentils
¾ cup Ricotta
¾ cup part-skim mozzarella
¾ cup parmigiano reggiano
Preheat oven to 375°. Peel 1 medium sized butternut squash. Cut into thin slices. Boil slices for about 6-8 minutes in water to soften.
Marinara sauce: Add olive oil to large pot over medium heat. Dice 3 garlic cloves and 1 large onion and add to pot. Saute for 10 minutes or less until fragrant and translucent. Add 28 oz crushed tomatoes. Simmer then add 1 ½ cup lentils to pot.
Time to layer your lasagna! Layer butternut squash slices, marinara sauce, ¾ cup Ricotta, ¾ cup part-skim mozzarella, and ¾ cup parmigiano reggiano. Bake for 30 minutes. Let lasagna cool for several minutes before cutting into pieces. Enjoy this recipe-hack to get the satisfaction of lasagna without all the unwanted carbs and calories!
“Butternut squash is a sweet and delicious addition to lasagna, and lentils (although meaty!) lighten an otherwise heavy dish.”