Roasted squash lasagna with cottage and pistachio nuts

Ingredients

• 2 teaspoons of olive oil 
• 1 peppered squash, halved lenthwise and seeded 
• 2 cloves of garlic, minced
• 2 tablespoons of honey 
• Pepper, salt or other spices to taste
• 9 whole grain lasagna pasta, cooked 
• 480 g (2 cups) cottage cheese 
• 65 g (½ cup) pistachio nuts, in small pieces 

Preparation

1. Preheat the oven to 200°C (400°F).
2. Pour the oil over the squash flesh and sprinkle with garlic, honey and seasoning.
3. Place the squash on a baking sheet, flesh side down, and bake for 30 minutes.
4. Let cool for a few minutes and cut each half of the squash in half or three to remove the skin more easily. Cut the cooked squash into thin slices.
5. Oil the rectangular lasagna dish. Spread three lasagna noodles, cover with a layer of squash and then with a layer of cottage cheese. Repeat twice to obtain three layers.
6. Garnish the top with pistachio pieces.
7. Bake for 20 to 30 minutes, or until pistachios are toasted to taste.