Skillet Lasagna with Butternut Squash
Ingredients
- 1 12-ounce package frozen chopped butternut or winter squash, thawed
- 1 cup part-skim ricotta cheese
- 1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces)
- 1 teaspoon chopped fresh rosemary
- Pinch of freshly grated nutmeg
- 2 cups jarred marinara sauce
- 1/2 cup chopped fresh basil
- 6 no-boil lasagna noodles
- 2 cups shredded part-skim mozzarella (about 8 ounces)
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