Vegetarian Butternut Squash Lasagna

• 1 lb butternut squash, steamed and mashed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons honey
• 1 box oven ready lasagna noodle
• 1 1/2 cups cottage cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• sauce
• 2 teaspoons olive oil
• 1 medium onion, minced
• 1 garlic clove, minced
• 2 teaspoons sugar
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1 (28 ounce) can diced tomatoes with juice

1. In a large sauce pan heat oil over medium heat and add the onion& garlic.
2. Cool until the onion is turning LIGHT brown.
3. Remove from heat and add the honey and mashed squash.
4. Stir well.
5. Place a small abount of sauce in the bottom of a shallow 2 quart oven safe dish.
6. Place 3 noodles on the sauce and spread with half the squash mixture, half the cottage cheese and 1/3 of the tomato sauce, then half the mozzarella-repeat layers ending up with the sauce, then sprinkle the parmesan cheese on top.
7. Bake in a 350 degree oven for 35-45 minutes.
8. To make the sauce: Heat the oil in a medium sauce pan and saute the onion and garlic until soft.
9. Add sugar, herbs and pepper along with the tomatoes and cook for 20 minutes.

butternut squash, olive oil, onion, garlic, honey, lasagna noodle, cottage cheese, mozzarella cheese, parmesan cheese, sauce, olive oil, onion, garlic, sugar, basil, oregano, black pepper, salt, tomatoes

Taken from www.food.com/recipe/vegetarian-butternut-squash-lasagna-25074 (may not work)