Polenta and Butternut Squash Lasagna

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Polenta & Butternut Squash Lasagna

2- 18 oz. pkgs pre-cooked polenta (comes in cylinder shape)

10 oz. fresh butternut squash

1/2 c low-sodium chicken broth

2 c part-skim ricotta cheese OR low-fat cottage cheese

2 c shredded low-fat mozzarella cheese

2 T Italian seasoning

Rosemary for garnish

Pre-heat oven to 400 F.

Grease a 9x13 inch glass baking dish with cooking spray.

In a medium saucepan, bring chicken broth to a boil.  Add squash, reduce to simmer, and cover.  Cook until squash is tender (about 25 min).  Puree with a hand blender or food processor until a smooth, sauce-like consistency.  Set aside.

Add Italian seasoning to ricotta or cottage cheese.  Stir to combine and set aside.

Cut both cylinders of polenta into round slices each about 1/2 cm thick.  Line the bottom of the baking dish with one layer of polenta rounds.  Spread a thin layer of ricotta cheese mixture.  Next, spoon pureed squash sauce evenly over the cheese.  Top with a layer of mozzarella.  Repeat until you are out of ingredients!  

Note: Make sure the last layer you add is mozzarella.

Bake in preheated oven for 40 minutes, until top layer of cheese is bubbly.  Remove and let stand 5-10 minutes before cutting and serving.  Garnish each plate with fresh rosemary.