Rating: 4 stars
9 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 3

Here's a sauce so good you'll want to eat it by the spoonful. Make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese.

Sidney Fry, MS, RD
Recipe by Cooking Light March 2016

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
36 mins
total:
1 hr 34 mins
Yield:
Serves 6 (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.

  • Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.

  • Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.

  • Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.

  • Preheat broiler to high. (Keep lasagna in oven.)

  • Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.

Nutrition Facts

363 calories; fat 16.2g; saturated fat 6.3g; mono fat 5.2g; poly fat 2.2g; protein 22g; carbohydrates 36g; fiber 7g; cholesterol 33mg; iron 3mg; sodium 584mg; calcium 444mg; sugars 7g; added sugar 0g.
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