Butternut-and-Spinach Lasagna

Cooking Light
This grand-prize-winning recipe from Teresa Lloro of Montclair, California, earned honors for creatively blending squash's sweetness with the bitterness of spinach.
8 servings


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Vegetable filling:
2 teaspoons olive oil
3 cups chopped leek (about 4)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
3 garlic cloves, minced
5 cups (1/2-inch) cubed peeled butternut squash
1/2 cup dry white wine
1/2 cup water
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/4 cup (2 ounces) block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
Remaining ingredients:
1 1/4 cups (5 ounces) Healthy Choice Garlic Lovers Cheese Shreds or shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded sharp provolone cheese
Cooking spray
12 cooked lasagna noodles
Sage sprigs (optional)


Preheat oven to 400°.

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; sauté 5 minutes. Add squash, wine, and water; cover and cook 20 minutes or until squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.

To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended. Place over medium heat; and cook until thick (about 10 minutes), stirring constantly. Remove from heat; add cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk. Combine cheese shreds and provolone cheese; set aside.

Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles. Spread the remaining sauce over noodles. Cover and bake at 400° for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

Created date

September 1999

Nutritional Information

Calories 364
Caloriesfromfat 17 %
Fat 6.8 g
Satfat 3.3 g
Monofat 2.1 g
Polyfat 0.8 g
Protein 19.8 g
Carbohydrate 57.1 g
Fiber 5.5 g
Cholesterol 15 mg
Iron 4 mg
Sodium 386 mg
Calcium 359 mg