Butternut Squash Lasagna
Pierce a whole butternut squash with a cooking fork and microwave it for about 12 minutes. Let it cool for at least an hour. Then cut the ends off, cut the squash in half, and remove the seeds. Place it cut side down on a cutting board and slice each half into 1/2" thick slices, then peel the skin off each slice. It will come off easily.
3 cups marinara sauce (I make an arrabiata or diavolo)
8 oz. LF ricotta
2 cups shredded LF mozzarella
16 oz. sliced mushrooms
In a 9 X 12" baking dish sprayed with Pam, put about 1/3 cup of the sauce. Place a layer of the squash over the sauce, filling in the gaps with pieces of the squash. Layer with the mushrooms, the ricotta, 1 cup of the mozzarella cheese, and 1 cup of the sauce. Top with another layer of the squash, then the remaining sauce. Sprinkle the remaining mozzarella over all, and top with a sprinkling of the parmesan cheese.
Bake in a preheated 350* oven for about 40-45 minutes. This makes 12 generous servings.