Low Carb Butternut Squash Lasagna

• 18
• Wonton wrappers (or 6 100% no-boil whole wheat lasagna noodle sheets)
• Butternut Squash/Chicken Layer:
• 4 cups
• Cubed butternut squash 1
• 2 tbs
• Parmesan cheese
• 1/4 tsp
• Nutmeg
• 1/8 tsp
• Cinnamon
• 1/2 tsp
• Salt
• 1/4 tsp
• Pepper
• 1/2 tsp
• Garlic powder
• 1 tsp
• Minced onion or 1/2 tsp onion powder
• 1 1/2 cups
• Chicken, shredded or diced into small pieces 2
• Cottage Cheese Layer:
• 3/4 cup
• Parmesan cheese
• 1 1/2 cup
• Low fat cottage cheese (or skim ricotta)
• 1
• Egg white
• Topping:
• 3/4 cup
• Mozzarella, shredded
• 7
• WWP+*
• 1 This will equal about 1 medium butternut squash. I personally like to buy the squash pre-cubed in a bag, found in my groceries produce section. You could also use cubed sweet potato or pumpkin.
• 2 Rotisserie chicken, (skin removed) would work well, as would my easy crockpot shredded chicken!

1. Prepare Squash:
2. Oven: Preheat oven to 425 degrees and spray baking sheet with cooking spray. Place squash evenly on baking sheet and spray with cooking spray. Sprinkle nutmeg, cinnamon, garlic powder, salt, pepper and parmesan on squash and roast for about 30 minutes.
3. Microwave: Place squash and seasonings in a microwave-safe bowl, and cover with saran wrap. Pierce saran wrap with a few holes for steaming and cook on high 5 minutes or until tender.
4. 2
5. Prepare Filling:
6. Meanwhile, measure chicken and place in one bowl. In a separate bowl, mix the cottage cheese with the parmesan cheese and egg white. Set aside.
7. Once butternut squash is roasted, allow it to cool slightly. Mash squash and stir it in with the chicken.
8. 3
9. Assemble Lasagna:
10. Turn oven down to 375 degrees and spray a 9x9 baking dish with cooking spray. Begin assembling lasagna by placing 9 wonton wrappers on the bottom of the baking dish (or 3 noodle sheets for each layer, the amount used will vary depending on the size of the noodles).
11. 4
12. Spread half of the squash/chicken mixture over the noodles.
13. 5
14. Spread half of the cottage cheese/parmesan cheese mixture over the squash layer. Repeat layering with wonton wrappers, squash/chicken, cottage cheese/parmesan layers and top with mozzarella.
15. 6
16. Bake for 30-35 minutes, or until cheese is melted and lightly golden brown.

wonton wrappers, butternut, parmesan cheese, nutmeg, cinnamon, salt, pepper, garlic, onion, chicken, layer, parmesan cheese, egg white, topping, mozzarella, will, rotisserie chicken

Taken from www.epicurious.com/recipes/member/views/low-carb-butternut-squash-lasagna-52515601 (may not work)