Butternut Squash and Spinach Lasagna
- Number of Servings: 6
Ingredients
Spinach, frozen, 1 package (10 oz) yields (remove)frozen cauliflower, 1 serving (remove)Butternut Squash, 1 cup, cubes (remove)Butter, salted, .5 cup (remove)Maple Syrup, 1 tbsp (remove)*Ricotta cheese, fat-free, 2 oz (remove)Mozzarella Cheese, part skim milk, 4 oz (remove)Parmesan Cheese, grated, 1 tbsp (remove)Milk, nonfat, .5 cup (remove)
-That out the frozen spinach and cauliflower
-You can roast the butternut squash in the microwave. I normally buy the pre cut cubes. Microwave until soft. About 10-15 min
-Add the butter and mash squash with butter until melted.
-Move squash and butter mixture to the blender and add syrup, milk (you may need more or less milk depending on how big your squash is), and salt to taste.
-Puree
-Pat the frozen veggies dry
-Layer the spinach, then cauliflower, the butternut puree. Add half the mozerella and half the parmesan cheese
-Repeat the layer and then add ricotta to the top layer.
-Bake at 350 for about 30-45 minutes.
Enjoy!
Serving Size: Makes about 5-6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user NB9251.
-You can roast the butternut squash in the microwave. I normally buy the pre cut cubes. Microwave until soft. About 10-15 min
-Add the butter and mash squash with butter until melted.
-Move squash and butter mixture to the blender and add syrup, milk (you may need more or less milk depending on how big your squash is), and salt to taste.
-Puree
-Pat the frozen veggies dry
-Layer the spinach, then cauliflower, the butternut puree. Add half the mozerella and half the parmesan cheese
-Repeat the layer and then add ricotta to the top layer.
-Bake at 350 for about 30-45 minutes.
Enjoy!
Serving Size: Makes about 5-6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user NB9251.
Nutritional Info Amount Per Serving
- Calories: 244.6
- Total Fat: 18.9 g
- Cholesterol: 54.4 mg
- Sodium: 270.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 3.2 g
- Protein: 9.0 g
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