Butternut-and-Spinach Lasagna

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

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Nutritional Information

Amount per serving
  • Calories: 364
  • Calories from fat: 17%
  • Fat: 6.8g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.8g
  • Protein: 19.8g
  • Carbohydrate: 57.1g
  • Fiber: 5.5g
  • Cholesterol: 15mg
  • Iron: 4mg
  • Sodium: 386mg
  • Calcium: 359mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. 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.
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