Lasagne Butternut

Lasagne Butternut. Scrape flesh from butternut squash into a bowl; stir with a fork until evenly mashed. Line a large rimmed baking sheet with foil, then lightly grease with oil or olive oil spray.

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Spread ⅓ of butternut squash filling on the bottom of the dish. Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. Grease the lasagna dish lightly with olive oil spray.

Arrange butternut squash slices in a single layer on each baking sheet.

Add a single layer of lasagna noodles followed by a layer of squash.

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For the tomato sauce, heat the olive oil in a large saucepan, then add the onion and garlic. Add a layer of no-cook lasagna noodles. Top with a layer of butternut squash purée.

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Henry McGuire

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