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Butternut Squash Lasagna

Nutrition per serving    (USDA % daily values)
CAL
492
FAT
66%
CHOL
39%
SOD
76%

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Ingredients for 6 servings

1 1/2 cups butternut squash, peeled and diced

1 Tablespoon water

6 no-boil lasagna sheets

1/2 cup grated parmesan cheese

Non-stick cooking spray

1 1/2 cups onion, minced

up to 1/4 cup water

5 cups baby spinach, roughly chopped

1/4 cup + 2 Tablespoons shredded mozzarella cheese (1.5 ounces)

4 teaspoons dried parsley

1/2 teaspoon salt

1 egg

15 oz part-skim ricotta cheese (or half ricotta/half plain Greek yogurt)

2 teaspoons extra virgin olive oil

1 garlic clove, minced

1/4 cup chopped fresh basil

1 teaspoon dried parsley

1 teaspoon dried oregano

1 teaspoon balsamic vinegar

salt & pepper

1-14.5oz can crushed fire-roasted tomatoes

1-14.5oz can crushed tomatoes

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