Squishy Squash Lasagna Recipe

Place the squash in a food processor and pulse until completely pureed. Add the ricotta cheese, eggs and Parmesan cheese and pulse a few turns until just combined.

Preheat oven to 375 degrees.

To assemble the lasagna: Spread 1/2cup pasta sauce in a 9- by 13-inch baking pan. Place 4 noodles over the sauce, allowing them to overlap slightly. (Leave about 1/4inch between the noodles and the edges of the pan; the lasagna will expand to the edges during cooking.)

Continue layering by placing a third of the ricotta mixture (about 1 1/2cups), 1/2cup mozzarella cheese and 1/2cup pasta sauce over the first noodle layer. Repeat the next two layers with the noodles, ricotta mixture, mozzarella cheese and pasta sauce. End with 4 uncooked noodles, 1 cup pasta sauce and 1/2cup mozzarella cheese.

Cover with aluminum foil and bake until the mixture bubbles, 50 to 60 minutes. Let stand about 10 minutes before cutting. Top with extra Parmesan cheese if desired.

Nutrition information per serving: Calories 438 Fat 17 g Sodium 803 mg Carbohydrates 51 g Including sat. fat 8 g Calcium 496 mg Protein 23 g Cholesterol 90 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable exch., 3 bread/starch exch., 2 lean meat exch. and 2 fat exch.

From: The Moms' Guide to Meal Makeovers