SQUASH & SWEET POTATO LASAGNA
12 oz brown rice or whole wheat lasagna noodles *see note
3-4 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
3 medium sweet potatoes, cut into very thin slices
1 cup water
2 cloves garlic
Sea salt and freshly ground black pepper, to taste
18 oz freshly, shredded mozzarella cheese
12 Tbsp freshly, grated Parmesan cheese
~ Cook noodles according to package directions, drain and rinse with cold water *see note
~ Steam butternut squash until tender, transfer the squash to a
blender or food processor|
~ Steam sweet potato slices until just tender
~ While the sweet potatoes cook, add the water, garlic, salt and pepper to the squash and puree until very
smooth
~ Lightly grease a 9x13 baking dish
~ Spread about 4 Tbsp of squash puree over the bottom of the baking dish
~ Place a layer of noodles over the puree, spread another 4 Tbsp of squash puree over noodles. Arrange a
single layer of sweet potato slices over top then sprinkle with 3 oz of mozzarella and 2 Tbsp of Parmesan
cheese. Top with a layer of noodles.
~ Repeat layers with topping the final layer of noodles with remaining cheese, but no squash puree
~ Cover the lasagna with foil and bake for 30 minutes at 375 degrees
~ Uncover and bake an additional 10 minutes
~ Remove from the oven and let stand for 5 minutes before serving.
NOTE:
* If using brown rice noodles, do NOT cook according to package directions. Only
cook until the noodles are pliable. They will finish cooking in the oven when you bake your lasagna. If you were to cook them as long as the package says, they will be
hard to handle as they will fall apart and turn to mush once you bake it.
