Then add a layer of Banza Lasagna noodles, then cover with 1/3 cup of the ricotta mixture, a layer of squash, ¼ cup spinach and 1/4 cup of the remaining sauce. Set aside.Ĩ.) Add the sauce from blender to the skillet over medium heat, stirring in 3/4 cup shredded Mozzarella cheese, sage and 1/2 tsp each salt and pepper until smooth.ĩ.)Spread 1/4 cup of the sauce in the bottom of the prepared baking dish. Transfer to a colander and drain to release excess moisture. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Set aside.ħ.)Spray a large skillet with Olive Oil spray and switch stovetop on to medium heat. Puree until very smooth.ĥ.)Coat 8-inch-square baking dish with Olive Oil cooking spray.Ħ.)Mix ricotta, 2 cloves minced garlic and 1/2 teaspoon each salt and pepper in a small bowl. Add the broth & nutritional yeast with 1/2 tsp salt.
Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 20 to 25 minutes.Ĥ.)Remove squash sheet from the oven and transfer the mixture to a blender.
After peeling and cutting squash into 1/8 inch slices, toss 1/3 of the squash slices with chopped onion, 2 minced garlic cloves, 1 tablespoon Extra Virgin Olive Oil, 1/4 tsp Salt and Pepper in a large bowl. Cook for 7 minutes and then drain.ģ.) Remove the Squash from the oven after 15 minutes. Add 1/2 of the Box of Banza Chickpea Lasagna. Place Squash in the oven for ~15 min to get it soft so that cutting and peeling becomes easier.Ģ.) Bring Large pot of water to a boil.
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