Butternut Squash Lasagna

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, chopped
• 1 package Trader Joe's Beef-less ground beef
• 1 jar spaghetti sauce
• 1 cup water

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• 16 oz. carton Tofutti Better Than Ricotta Cheese
• 1/4 cup chopped parsley
• 1 cup Daiya shredded Mozarella
• 1/2 teaspoon salt

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• 4 cups pureed roasted butternut squash
• 1 teaspoon dried sage
• 1/2 teaspoon salt

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• 12  oven-ready lasagna pieces

METHOD:

• Roast a butternut squash - cut in half lengthwise, remove seeds, place face down in 13x9 glass dish, add a little water and bake at 350 degrees for about an hour or until tender; remove squash from shell, mash, stir in sage and salt
• In a large skillet, cook union in oil until transluscent
• Add beef-less ground beef and stir until heated through
• Stir in spaghetti sauce, reserving about 1/2 cup
• Rinse spaghetti sauce jar with 1 cup water and add to mixture stirring well to combine
• Combine Tofutti ricotta, parsley, salt and Daiya mozarella
• Spread the reserved spaghetti sauce in the bottom of the 13x9 dish used to roast squash
• Place 4 lasagne pieces on top
• Spread 1/2 of the ricotta over the lasagna
• Spread 1/2 of the butternut squash over the ricotta
• Place 4 lasagna pieces on top
• Spread 1/2 beef-less mixture followed by the remaining half of the ricotta then butternut squash
• Place 4 lasagna pieces on top
• Spread remaining beef-less mixture over lasagna pieces
• Cover and bake at 350 degrees for 45 minutes
• Uncover and bake 15 minutes longer
• Let sit, uncovered, for 10-15 minutes before serving