Butternut Squash Lasagna with Caramelized Onions & Walnuts
- 1 medium butternut squash (about 2 lb)
- 2 tsp olive oil, divided
- 3 medium Spanish onions, thinly sliced
- 1 cup low-fat ricotta cheese
- 1/8 tsp ground nutmeg
- 4 large egg whites
- 1/4 cup grated Parmesan cheese
- 10 sage leaves, finely chopped
- 1/8 tsp sea salt
- Fresh ground black pepper, to taste
- 2 cups shredded part-skim mozzarella cheese
- 2 1/2 cups Everyday Marinara Sauce
- 1/2 lb oven-ready whole-wheat lasagna noodles
- 1/3 cup coarsely chopped walnuts, toasted
- This recipe is vegetarian
- Produce
- Butternut squash (about 2 lb), medium (1)
- Sage, leaves (10)
- Spanish onions, medium (3)
- Walnuts, toasted (1/3 cup)
- Condiments
- Everyday marinara sauce (2 1/2 cups)
- Cooking & Baking
- Black pepper, Fresh ground (1)
- Nutmeg, ground (1/8 tsp)
- Olive oil (2 tsp)
- Sea salt (1/8 tsp)
- Pasta & Grains
- Oven-ready whole-wheat lasagna noodles (1/2 lb)
- Dairy
- Mozzarella cheese, part-skim (2 cups)
- Parmesan cheese, grated (1/4 cup)
- Ricotta cheese, low-fat (1 cup)
- Refrigerated
- Egg whites, large (4)
Preparation
Read recipe preparation on cleaneatingmag.com
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Published February 9, 2012 (1 year ago).
14 people saved this recipe.
