Directions
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Spray a round baking dish with cooking spray. (A souffle dish works great!)
Step 3
On a large rimmed baking sheet spread, put butternut squash and drizzle with olive oil. Sprinkle squash with 1/2 tsp salt, 1/4 tsp pepper, minced garlic, sage leaves and nutmeg. Toss together with your hands to coat the squash well.
Step 4
Roast in the oven at 425 degrees for 20 mins, flip squash and roast another 20 mins.
Step 5
Transfer squash to a large bowl and add 1 cup ricotta and 1/2 cup milk. Blend using an immersion blender. You can also put everything into a standard blender or food processor. Set aside.
Step 6
In a small bowl, mix spinach and remaining 1 cup ricotta. Set aside.
Step 7
Spread about 1/3 cup of the squash puree in the bottom of the greased baking dish. Next, layer one egglife® egg white wrap followed by another 1/3 cup squash puree. Next, layer about 1/4 cup of the spinach ricotta mixture, followed by about 1/3 cup shredded mozzarella cheese. Keep layering in this order 4 more times. For your last layer, use one egglife® egg white wrap and top with the remaining squash puree and mozzarella cheese. Sprinkle the parmesan cheese on top.
Step 8
Bake, covered, for 30 minutes at 375 degrees. Remove cover and bake 15 more minutes, until golden and bubbly.
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How long do egg life last in the fridge?
egglife egg white wraps have a ‘best if used by’ date printed on the back of every package with at least a 90 day shelf life from production. Once the package is opened, egglife wraps should be consumed within 7 days of opening.