Butternut Squash Lasagna | Vegetarian Lasagna Recipe
Certainly if you are very, very hungry you could dig right in, but if you have a small appetite you might consider sharing this as a vegetarian side dish for an
Ingredients
- 3.5 Lbs Butternut squash, peeled, seeded, cut into 1 inch pieces
- 2 Tbsp Olive oil
- Kosher Salt - to taste
- Black Pepper - to taste
- 1 tsp Ancho Chile Powder
- 16oz Ricotta cheese, low fat 2%
- ½ Cup Almond milk, plain unsweetened
- 2 Large egg yolks
- 8oz Mozzarella cheese, low fat 2%
- ½ tsp Nutmeg , fresh grated
- 2 Tbsp Butter, unsalted
- ⅓ Cup Fresh sage leaves, packed loose and coarsely chopped
- 1 ¼ Cup Vegetable stock
- No bake lasagna noodles
- Parmesan cheese- optional garnish
- Cooking spray
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