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Butternut Squash and Spinach Three Cheese Lasagna Recipe ~ combines amazing flavors to create the ultimate pasta comfort food!

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Three Cheese Lasagna Recipe ~ combines amazing flavors to create the ultimate pasta comfort food!

Butternut Squash and Spinach Lasagna. I made this tonight. It's in the oven right now. Hope it's good!

Butternut Squash and Spinach Lasagna

Butternut Squash and Spinach Lasagna. I made this tonight. It's in the oven right now. Hope it's good!

Made this Butternut-Kale Lasagna last night from Cooking Light and it was spectacular!!! Tasted great for leftovers today. Taste so rich but it relatively light in calories. I made it Gluten Free. | From Cooking Light January 2013 and on MyRecipes.com

Butternut-Kale Lasagna

Made this Butternut-Kale Lasagna last night from Cooking Light and it was spectacular!!! Tasted great for leftovers today. Taste so rich but it relatively light in calories. I made it Gluten Free. | From Cooking Light January 2013 and on MyRecipes.com

Butternut Squash and Spinach Three Cheese Lasagna #healthy #vegetarian #meatless

Butternut Squash and Spinach Lasagna

Again, a healthier (no-meat) version of a pasta dish: lasagna with butternut squash!  I would skip the Parmesan cheese and just put in the Gouda.  Pair with pumpernickel toast and a salad?  YUM.

Butternut Squash Lasagna

Again, a healthier (no-meat) version of a pasta dish: lasagna with butternut squash! I would skip the Parmesan cheese and just put in the Gouda. Pair with pumpernickel toast and a salad? YUM.

Salt eggplant slices and purge 30-60 min. Rinse eggplant and squeeze dry on towels. Dredge in egg and bread with panko. Bake 30 minutes at 375 degrees, flipping once. Combine a container of ricotta (15 oz) with a few cloves of garlic, some basil/oregano and grated parm (~1/4 cup).  Layer of tomato sauce and the ricotta mixture. Then lay down the eggplants with sliced mozzarella. Top with remaining pasta sauce and return to oven at 375 for another 20 min

Eggplant Parmesan

Salt eggplant slices and purge 30-60 min. Rinse eggplant and squeeze dry on towels. Dredge in egg and bread with panko. Bake 30 minutes at 375 degrees, flipping once. Combine a container of ricotta (15 oz) with a few cloves of garlic, some basil/oregano and grated parm (~1/4 cup). Layer of tomato sauce and the ricotta mixture. Then lay down the eggplants with sliced mozzarella. Top with remaining pasta sauce and return to oven at 375 for another 20 min

butternut squash lasagna + 4 other delicious recipes in this week’s Vegetarian Winter meal plan | Rainbow Delicious

Meal Plan: Winter 2015 Week 5

butternut squash lasagna + 4 other delicious recipes in this week’s Vegetarian Winter meal plan | Rainbow Delicious

Use canned pumpkin instead and whole wheat noodles - home made alfredo sauce?

Butternut Squash Lasagna

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