Butternut Squash Lasagna

By Coppermouse

Ingredients

• 1 large butternut squash
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 jar Muir Glen spaghetti sauce
• 1 package no-boil lasagna noodles
• 3 cups Italian Cheese
• 1/4 cup fresh basil

Preparation

Step 1

Preheat oven to 375 degrees. Pierce squash with a fork, cover with aluminum foil and cook in preheated oven for 30 minutes, until it begins to soften. Remove from oven and allow to cool until the squash isn't too hot to touch.

2. Use a sharp knife to cut the squash in half lengthwise. Remove seeds from the center of the squash. Place squash halves in a baking dish and return to baking for 20 minutes more.

3. Remove squash from the oven once more and, with a spoon, carve out a section in the center of each piece of squash. Save the center meat you've removed for use as a side dish in another recipe.

4. Drizzle carved squash halves with olive oil and sprinkle with salt and pepper.

5. Spoon a small amount of Muir Glen spaghetti sauce into the bottom of each squash half. Top with a lasagna noodle (crack the noodles into smaller bits, if needed, to fit them into the center of each squash), more sauce, and a thin layer of cheese. Layer six or seven times, as needed, until youve filled the entire center of both squash halves.

6. Return squash to a baking dish. Cover with foil and bake for 30 minutes, then remove foil and bake an additional 5-10 minutes, until the cheese on top is bubbly and lightly browned.

7. Sprinkle fresh basil on top just before serving. Season to taste with pepper (and salt, if desired!)