Butternut Squash Lasagna

By urbcindy

Ingredients

• 1 Boxs Whole wheat or brown rice lasagna noodles (10 oz)
• 1 Medium sized butternut squash
• 1 15 oz containers Ricotta cheese
• 2 Tbsps Dried sage
• 1 Tbsps Agave
• 1/4 Cups Milk
• 1 Tsps Garlic powder
• 1 Tsps Onion powder
• 1/2 Cups Grated parmesan cheese
• Salt and pepper to taste

Preparation

Step 1

Cut squash in half, and clean out seeds. Place open-face down in a casserole dish that has 1/2 in water in it. Bake until squash is easily pierced with a fork or knife. Squash should be good and "mooshy".
Allow to cool. Then scoop the squash out od the skin and into a large mixing bowl or blender. If there's some water in there, that's okay. It'll just make it smoother when you blend it. Blend with agave until smooth and creamy. Set aside.
Cook your noodles according to package directions.
In a large mixing bowl, combine your ricotta, milk, sage, garlic powder, and onion powder. Blend with a whisk or hand blender.
Spread a thin layer of squash on the bottom of a casserole dish. Use the same one as you cooked squash in.
Add a layer of noodles, then ricotta, then noodles, and then squash, and then finally another layer of noodles.
Sprinkle the top with Parmesan cheese.
Bake for about 20 minutes.