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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 224.2
  • Total Fat: 7.5 g
  • Cholesterol: 23.4 mg
  • Sodium: 268.8 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.1 g
  • Protein: 13.1 g

View full nutritional breakdown of Acorn Squash Lasagna calories by ingredient
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Acorn Squash Lasagna

Submitted by: SCHWINNER!

Introduction

No-boil lasagne noodles make this super easy - and with only 4 main ingredients, how much simpler does food get?? No-boil lasagne noodles make this super easy - and with only 4 main ingredients, how much simpler does food get??
Number of Servings: 9

Ingredients

    2 acorn squash, or about 4 cups squash puree
    15 oz. part skim ricotta cheese
    1 block parmesan cheese
    1 box Barilla no-cook lasagne noodles
    salt
    pepper
    thyme or sage

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Directions

To prepare squash, wash, cut lengthwise, scrape out seeds and pulp, and place skin side up in 1 inch of water. Microwave until tender. Scoop out squash and mash with salt, pepper, and sage or thyme to taste.


In a separate bowl, mix ricotta, 1/2 c. fresh grated parmesan cheese, salt and pepper.


Spray 9"x9" glass pan with cooking spray. Lay noodles on bottom of pan, then squash, noodles, ricotta, noodles, etc. until desired thickness or until you run out of ingredients (I only use about 1/2-3/4 of the box of pasta (3/4 box accounted for in the nutritional info), all the ricotta and squash mixture, and less than half the block of parmesan). Top with more fresh grated parmesan.


Cover with foil and bake for 45 minutes at 400. Uncover and bake for an additional 15-20 minutes to brown cheese on top.


Makes 9 3"x3" servings.


Can subsitute boil-first, whole wheat noodles to boost the fiber!

Number of Servings: 9

Recipe submitted by SparkPeople user SCHWINNER!.





TAGS:  Fish | Dinner | Fish Dinner |

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