Butternut Squash Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 cups cubed Butternut squash, pre cooked1 16 oz package of lasagna noodles8 oz ground beef, browned and crumbled1 cup low-fat cottage cheese1 cup low-fat mozzarella 1 cup chicken broth1/4 c. milk2-6 T. olive oil1 cup fresh spinach, chopped2 T. grated parmesan cheese
cut cooked (I roasted using a couple T. olive oil drizzled over the cubes) squash into cubes. Brown meat. Make a roue using olive oil, flour, broth and milk. (grated nutmeg is good in this). Break pasta into pieces, cook pasta until just underdone (it finishes cooking in the oven) and drain pasta . Mix cottage cheese, cheese, and spinach.
Combine all the ingredients and put in a casserole dish that has been greased with olive oil. Sprinkle parmesan cheese over all and bake at 350 degrees until pasta on top is lightly browned and the casserole is bubbly. Maks 16 - 1 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user BARNABUSA1.
Combine all the ingredients and put in a casserole dish that has been greased with olive oil. Sprinkle parmesan cheese over all and bake at 350 degrees until pasta on top is lightly browned and the casserole is bubbly. Maks 16 - 1 cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user BARNABUSA1.
Nutritional Info Amount Per Serving
- Calories: 265.8
- Total Fat: 11.6 g
- Cholesterol: 21.7 mg
- Sodium: 231.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.8 g
- Protein: 12.9 g
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