Pumpkin Squash Lasagna

Name: Pumpkin Squash Lasagna Recipe
Yield: 6
Ingredients: 2 cup sliced Summer Squash; 2 cup sliced Zucchini; 8 oz Barilla Medium Pasta Shells; 1 large Egg fresh whole raw; 4 serving Cheese--Great Value Part Skim Ricotta Cheese--1/4 cp serv; 24 tsp parm cheese grated; 2 cup Cheese - Sargento Reduced Fat Shredded Mozzarella Cheese (by BOOBILYBOO); 5 serving Pumpkin Pasta Sauce (Fresh Market) (by 0AZAELIA0); 15 oz Savannah Vidalia Onion & Uncured Bacon Sausage (by RIDETECHY); 2 clove Garlic; 1 cup chopped Onions raw; 1 tbsp Canola Oil

Number of Servings: 6

Ingredients

2 cup, sliced Summer Squash 2 cup, sliced Zucchini 8 oz Barilla Medium Pasta Shells 1 large Egg, fresh, whole, raw 4 serving Cheese--Great Value Part Skim Ricotta Cheese--1/4 cp serv 24 tsp parm cheese grated 2 cup Cheese - Sargento Reduced Fat Shredded Mozzarella Cheese (by BOOBILYBOO) 5 serving Pumpkin Pasta Sauce (Fresh Market) (by 0AZAELIA0) 15 oz Savannah Vidalia Onion & Uncured Bacon Sausage (by RIDETECHY) 2 clove Garlic 1 cup, chopped Onions, raw 1 tbsp Canola Oil

Directions

Cooking by Taste

Serving Size:�12

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 676.5
Total Fat: 43.6 g
Cholesterol: 136.8 mg
Sodium: 1,553.7 mg
Total Carbs: 44.3 g
Dietary Fiber: 4.8 g
Protein: 39.6 g

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