1 medium Butternut squash, roasted
2 tsp olive oil
3 medium spanish onions, thinly sliced
1 cup of low fat ricotta cheese (I used a tub of fat free cream cheese as they were out of ricotta. It is similar in texture and calories)
1/8 teaspoon ground nutmeg
4 large egg whites
1/4 cup grated parmesan cheese
10 sage leaves, finely chopped
1/8 teaspoon sea salt
fresh ground black pepper
2 cups of shredded part skim mozzarella
2 1/2 cups marinara sauce ( made mine from scratch, but you can use canned as well. Recipe is below)
about 12 whole wheat lasagna noodles
1/3 coarsely chopped pecans (or walnuts)
Preheat oven to 375 degrees.
Cut squash in half lengthwise and scoop out seeds. Lightly brush cut sides with oil and place cut sides down on foil lines baking sheet. Bake for 30 minutes or til tender when pierced with fork. Remove from oven and let cool to room temperature.
Meanwhile, heat 1 tsp oil in large saute pan over med-high heat. Add onions, stir and saute for 2-3 minutes, til onions begin to soften. Reduce heat to medium low and cook for about 40 minutes, stirring frequently, until onions are very soft and golden brown. Remove from heat and set aside til they come to room temperature.
Scoop out flesh of squash into food processor. Add ricotta, nutmeg, egg whites, and Parmesan and process until smooth. Add sage and season with salt and pepper. Gently fold in caramelized onions. (I made this mixture yesterday, and refrigerated overnight to save time today).
Reserve 1/2 cup of mozzarella. Cover bottom of 9 x 13 pan with 1/2 cup marinara sauce. Layer with: noodles, 1 cup of butternut squash mixture, 1/2 cup of mozzarella and a sprinkling of nuts. Repeat layers three times, ending with marinara sauce. Cover with foil, place on baking tray and bake in oven for 45 minutes at 375. Remove foil and add remaining 1/2 cup of mozzarella cheese. Bake for 15 more minutes till cheese is bubbly and golden.
Remove lasagna from oven and allow to rest for 20 minutes before serving. Cut into 12 pieces. Enjoy!! YUMMMMM!!!
Fat: 9 grams
Carbs: 34 grams
Protein: 14 grams
1 28 oz can tomatoes
4 cloves garlic
2 medium carrots, chopped
2 celery ribs, chopped
1 onion, diced
fresh basil, oregano to taste
1 tablespoon tomato paste
sea salt and fresh ground pepper to taste
I also added one cube of frozen pesto for added flavor
Saute all veggies till tender. Add tomatoes, paste, herbs and seasonings. Simmer for about 45 minutes. Remove from heat and puree with immersion blender or food processor.