This butternut squash lasagna is AMAZING and everything you need on your table for family dinner night. Loaded with tons of protein and nutrient dense from the squash, it is the perfect thing to have even just for a few days of lunches. My kids even devoured this which makes this mama very happy!
Recipe:
1 large butternut squash sliced about 1/4 to 1/2 in. thick slices
1 Sweet onion
1 tbsp of oregano
1 tsp garlic powder
1 lb of ground chicken
1 28 oz Jar of your favorite tomato basil pasta sauce
Goat mozzarella cheese (or regular dairy)
Manchego cheese (or Parmesan)
2 containers of Buf Ricotta (or regular ricotta cheese)
2 eggs
salt & pepper to taste
2 tbsp Fresh Parsley
Preheat your Oven to 375 and grease with avocado oil spray a 9×13 pan
Now put some Olive oil in a pan and add your Onion and ground chicken and let it cook.
Once cooked through add salt and pepper to taste
Then add your seasonings (oregano, garlic powder and fresh parsley ) and toss to combine
Add in the jarred pasta sauce and let that cook til warmed through.
While that’s cooking slice your squash and then make your ricotta cheese mixture.
2 both containers of the Buf ricotta or do 2 cups of full fat ricotta cheese and mix with 2 eggs, some manchego or regular parmesan cheese then add little salt and pepper.
start assembling your lasagna with 1 layer of sauce down first, then add in your layer of butternut squash, then a layer of the ricotta cheese mixture and top with mozzarella and repeat again. By that point your dish should be full so make sure the last layer is sauce and topped with cheese again!
place in the oven for roughly 30-35 min (everyones oven is different so I suggest checking on it as you get close to the 30 min mark and see where its at. I like to place a fork in it to see if the squash is tender enough)
then top with more fresh parsley if desired and let it cool for atleast 10 min, serve and enjoy! this is good up to 3-4 days in the fridge
