Harvest Lasagna

Directions

1. 1
   Boil or roast squash.
2. 2
   Saute onions in Pam cooking spray until carmelized.
3. 3
   Add mushrooms at the end.
4. 4
   Set aside.
5. 5
   Mash cooked squash with ricotta cheese and sugar substitute.
6. 6
   Add onion and mushroom mixture.
7. 7
   Add salt and pepper to taste.
8. 8
   Use 8.5x11 baking dish.
9. 9
   Add 1.5 cup red sauce, lay 3 sheets of pasta.
10. 10
    Add 1/3 of cheese and veggie mixture.
11. 11
    Sprinkle with 2 tbsp.
12. 12
    mozzarella.
13. 13
    Top with layer of lasagna noodles, repeat process.
14. 14
    Top with 1 more layer of lasagna noodles and repeat process.
15. 15
    Top with remaining sauce and remaining cheese.
16. 16
    Bake at 375F for 1 hour: (45 minutes covered, uncovered for 15 minutes.)