YIELD: 8 SERVINGS 2 lbs. butternut squash 2 cloves garlic, minced 1½ cups Romano cheese, grated, divided ¼ cup dry bread crumbs ¼ tsp. ground nutmeg Salt and pepper, to taste 7 cups sliced onions 2 Tbsps. vegetable or olive oil 8 oz. lasagna noodles 1 cup low-fat ricotta cheese 8 oz. mozzarella cheese, sliced Red Pepper Sauce: 2 red bell peppers ⅓ cup olive oil 1 clove garlic 1. Halve and seed squash and place cut-side down in baking dish. Add ¼" water to dish, cover and bake in a 400°F ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.