Butternut Squash Layered Fettucini

,

Butternut Squash Layered Fettucini

No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Dish
Cuisine American
Servings 6 servings
Calories 352 kcal

Ingredients
  

  • 3 cups Butternut squash, cooked
  • 2 cups ricotta cheese, part skim milk
  • 3/4 cup Carbmaster Milk (unsweetened)
  • 1 Tbsp sage, ground
  • 1/2 tsp salt
  • 1/4 tsp Pepper, black
  • 10 oz Spinach - Raw
  • 1 1/2 cups Kroger Mozzarella Style Fat Free Shredded Cheese 577d7d84f6396bb5545484ec
  • 1/2 cup fat free Parmesan cheese
  • 1 package Carba Nada Egg Fettuccine Noodles, cooked

Instructions
 

  • Preheat oven to 400F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
  • Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl.
  • Combine spinach, remaining 1 cup ricotta, 1 cup shredded mozzarella, and 1/4 cup grated Parmesan cheese in another medium bowl.
  • Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 1/3 of noodles over sauce . Top with 1 cup spinach mixture.
  • Repeat 2 more times with 1 1/4 cups squash mixture, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
  • Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns.
  • Let cool 5 minutes.

Nutrition

Calories: 352kcalCarbohydrates: 34gProtein: 37gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 41mgSodium: 990mgPotassium: 820mgFiber: 1gSugar: 3gImpact Carbs: 33g
Tried this recipe?Let us know how it was!