Butternut Squash Lasagna

• 2 butternut squash
• 1 lb lean ground meat (use beef, turkey, or chicken or meatless option 16 oz crumbled tofu or 2 cups of beans)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 (24 oz) jar marinara sauce
• 2 cups cottage cheese *
• 1/2 cup parmesan cheese *
• 1 egg
• 1 cup shredded mozzarella *

Directions: 

1. Prepare butternut squash: Pierce each butternut squash a few times with a sharp knife. Soften butternut squash by microwaving the squash for 10-15 minutes or until tender enough to easily slice. Make the “noodles” by slicing off the bulb ends of the squash and peeling it with a sharp vegetable peeler or sharp knife. Once peeled, place the neck of the squash upright on your cutting board and slice it into ¼-inch thick strips (alternatively, this can also be done using a mandolin slicer). The thinner the slices, the more tender the squash will get after cooking. Season the butternut squash “noodles” with salt and set aside.

2. Preheat oven to 425 degrees. Spray a medium baking pan with cooking spray (I used a 9×9 baking dish).

3. In a large skillet, cook and crumble ground meat (beans or tofu) over medium-high heat until no longer pink. Stir in seasonings and spaghetti sauce, then remove from heat.

4. Add the cottage cheese, parmesan, and egg to a medium bowl and stir to combine.

5. Spread half of the butternut squash noodles evenly in the bottom of the baking dish. Add half of the meat sauce mixture, followed by the cottage cheese mixture. Spread each layer out evenly. Repeat layers with the remaining half of the ingredients.

6. Top with mozzarella cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil, and continue to bake uncovered for 15 minutes, or until cheese is bubbly. Let cool for at least 10 minutes before cutting into squares and serving. Enjoy!

*Use 2 cups pressed tofu crumbles instead of cottage cheese

*Use dairy free cheese or omit cheese