I modified this recipe and think it turned out pretty darn good. The few changes I made included:
- For the sauce, I steamed the squash using our steamer. Threw it in the Vitamix with a little water. Then just added sauteed garlic and a little olive oil. I used a more finely grated romano/parmesan cheese blend that I had on hand and added about 1/4-1/2 C. I just kind of eye balled it based on the consistency and flavor I was looking for.
- I substituted gluten free lasagna noodles. I like the Tinkyada brand which is available at my local grocery store or health food store. I found that they fell apart a little during cooking but it might have been partially due to my too small pot, so I went for a traditional pan lasagna instead of the roll ups. I think it was a heck of a lot easier anyways.
- No egg in the ricotta blend. Just because I forgot.