- 6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
- 2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
- 2 cups coarsely chopped onion, divided
- 1 tablespoon olive oil
- Cooking spray
- 4 cups 1% low-fat milk
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 1.5 ounces all-purpose flour (about 1/3 cup)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
- 9 packaged no-boil lasagna noodles
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- calories 322
- caloriesfromfat 24 %
- fat 8.4 g
- satfat 3.9 g
- monofat 2.2 g
- polyfat 0.5 g
- protein 16.6 g
- carbohydrate 45.8 g
- fiber 4.6 g
- cholesterol 19 mg
- iron 2.1 mg
- sodium 471 mg
- calcium 422 mg
How to Make It
Preheat oven to 450°.
Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmigiano-Reggiano cheese.
Preheat oven to 375°.
Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Wine note: Root vegetables are best with earthy wine varietals like tempranillo, pinot noir, and sangiovese. Try this with a Spanish Rioja, which is made from tempranillo. Try Conde de Valdemar Rioja Crianza 2004 (about $15). "Crianza" is the Rioja term used for simple weeknight wines. —Karen MacNeil
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.