Noodle-Less Butternut Squash Lasagna

Ingredients:

• 1 medium butternut squash, sliced lengthwise into thin sheets
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 2 garlic cloves, minced
• 1 onion, diced
• 2 cups marinara sauce
• Olive oil
• Salt and pepper

Time:

1 hour.

Steps:

1. Preheat oven to 375°F (190°C). Roast butternut squash slices with olive oil, salt, and pepper for 20 minutes.
2. Sauté garlic and onion in olive oil until softened. Add marinara sauce and simmer for 10 minutes.
3. In a greased dish, layer roasted squash, ricotta, marinara sauce, and mozzarella. Repeat layers and finish with parmesan.
4. Bake for 30-35 minutes until bubbly.

Tips:

• Use a mandoline slicer for thin, even slices of squash.
• Add fresh herbs like basil or thyme for extra flavor.

Benefits:

• Low-carb, gluten-free alternative to traditional lasagna.
• Rich in vitamins A and C from butternut squash.
• High in calcium from the cheeses.