1. Cut squash in 1/2 long ways.
2. Scrape out seeds
3. Optionally you may put on a little olive oil and salt. This recipe does not include that.
4. Bake at 425 for 45 to 60 minutes (until cooked thru) skin side up
5. Remove squash from oven
6. Scrape out the squash and put in a bowl
7. Add 1/2 cup mozzarella
8. 16oz cottage cheese
9. 5 oz (1/2 package) raw spinach (if the leaves are large you can tear them to smaller size)
10. Add some Italian herbs (I used parsley, oregano and basil)
11. You can put the filling back in the shells or 2 loaf pans
12. Top with a few tablespoons of marinara sauce
13. Sprinkle 1/2 cup of mozzarella on top (1/4 cup each shell or pan)
14. Bake for 15 minutes.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Butternut Squash Lasagna recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
