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Fall Squash Lasagna

Photo: Plamen Petkov
Prep time 35 mins
Cook time 1 hr, 15 mins
Yield Serves: 8 (serving size: one 4 1/2-by-3 1/4-inch piece)

Ingredients

  • 9 no-boil lasagna noodles
  • 2 tablespoons olive oil
  • 2 small onions, minced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup all-purpose flour
  • 4 cups low-fat (1%) milk
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon pepper
  • 1 3-lb. butternut squash, peeled, halved, seeded, cut into 1/4-inch slices
  • 1 8-oz. package (2 cups) shredded reduced-fat mozzarella
  • Basil leaves, optional

Nutrition Information

  • calories 346
  • fat 11 g
  • satfat 5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19 g
  • carbohydrate 46 g
  • fiber 4 g
  • cholesterol 26 mg
  • iron 2 mg
  • sodium 631 mg
  • calcium 693 mg

How to Make It

  1. Preheat oven to 375ºF. Place noodles in a 9-by-13-inch baking dish; cover with cold water. Move noodles around occasionally to prevent sticking.

  2. Warm oil in a large pan over medium-low heat. Add onions, garlic and 1/4 tsp. salt. Sauté for 5 minutes. Stir in thyme and flour; cook, stirring, 3 minutes. Add milk in a steady stream, stirring; bring to a boil over medium-high heat. Reduce heat and simmer, stirring, until thickened, 3 minutes. Remove from heat; stir in 1/4 cup Parmesan, 3/4 tsp. salt and 1/4 tsp. pepper.

  3. Drain noodles; place on a plate. Dry baking dish; mist with cooking spray. Spread 1 cup sauce on bottom. Line with 3 noodles; top with a third of squash. Cover with a third of remaining sauce. Sprinkle with 1/2 cup mozzarella. Repeat layering twice, starting with noodles and ending with mozzarella.

  4. Cover dish tightly with foil. Bake until squash is tender, 35 minutes. Uncover. Sprinkle with remaining Parmesan and mozzarella; bake 15 minutes longer. Let cool for 10 minutes. Garnish with basil, if desired.