Butternut-and-Spinach Lasagna

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

Yield:

8 servings

Recipe from

Cooking Light

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

Ingredients

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
Sauce:
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)

Preparation

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.

September 1999
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