Harvest Lasagna

• 9 oven-ready lasagna noodles
• 1-1/4 lb. roasted
• boiled butternut squash
• 1 cup part-skim ricotta cheese
• 8 tbsp. mozarella cheese
• 1 bottle healthy red sauce
• homemade sauce
• 3 onions
• 1 pkg. mushrooms ,sliced
• 2 pkg. sugar substitute
• Pam cooking spray
• Salt and fresh pepper, to taste

1. Boil or roast squash.
2. Saute onions in Pam cooking spray until carmelized.
3. Add mushrooms at the end.
4. Set aside.
5. Mash cooked squash with ricotta cheese and sugar substitute.
6. Add onion and mushroom mixture.
7. Add salt and pepper to taste.
8. Use 8.5x11 baking dish.
9. Add 1.5 cup red sauce, lay 3 sheets of pasta.
10. Add 1/3 of cheese and veggie mixture.
11. Sprinkle with 2 tbsp.
12. mozzarella.
13. Top with layer of lasagna noodles, repeat process.
14. Top with 1 more layer of lasagna noodles and repeat process.
15. Top with remaining sauce and remaining cheese.
16. Bake at 375F for 1 hour: (45 minutes covered, uncovered for 15 minutes.)

lasagna noodles, butternut squash, ricotta cheese, mozarella cheese, red sauce, homemade sauce, onions, mushrooms, sugar substitute, spray, salt

Taken from www.foodgeeks.com/recipes/6014 (may not work)