Spinach, Ricotta and Butternut Squash Lasagna
- Number of Servings: 8
Ingredients
Butternut Squash, 500 grams, cubed Olive Oil, 1 tbsp *Canned whole tomatoes, 1 large can Olive Oil, 1 tbsp Garlic, 1 clove Butter, salted, 2 tbsp *Flour, white, 2 tbsp Milk, 2%, 1 cup *Bari Light Ricotta Cheese, 500 grams Monterey Cheese, 70 grams, grated Pecorino Romano Cheese, 50 grams, grated *All White 100% liquid Egg Whites (1/4 cup), 1 serving *Catelli Healthy Harvest Lasagna Noodles, 10 Noodles, cooked Spinach, frozen, 300 grams, cooked, drained and chopped
1. Toss the butternut squash in one tablespoon olive oil, roast until soft. Remove from oven but leave oven on at 350 or 375.
2. Place the canned tomatoes in a pot with the olive oil and garlic. Add a slice of onion if desired. Sprinkle with preferred herbs and spices, then bring to a boil. Reduce heat and simmer thirty minutes. Remove onion and puree to make a sauce.
3. Melt the butter in a small sauce plan. When melted, add in flour and whisk continuously for five minutes. While whisking, place milk in a microwave-safe container and heat well (do not bring to a boil). Pour hot, hot milk into butter and flour mixture, whisking continually to thicken.
4. Slowly stir milk mixture into tomato sauce mixture. Remove from heat.
5. Combine ricotta, monterey, most of the pecorino and egg whites. Add in any herbs or spices you desire.
6. Cover the bottom of a baking dish with creamy tomato sauce. Add a layer of lasagna noodles. Top with spinach, then cheese, then butternut squash. Layer on another layer of noodles, then pour more sauce on top. Continue layering ingredients until you've filled the dish. Finish with a layer of noodles covered with sauce and a sprinkle of pecorino.
7. Cover tightly with foil and bake for fifty minutes. Remove foil and bake ten more minutes or until top cheese turns golden brown.
Serving Size: Serves eight.
2. Place the canned tomatoes in a pot with the olive oil and garlic. Add a slice of onion if desired. Sprinkle with preferred herbs and spices, then bring to a boil. Reduce heat and simmer thirty minutes. Remove onion and puree to make a sauce.
3. Melt the butter in a small sauce plan. When melted, add in flour and whisk continuously for five minutes. While whisking, place milk in a microwave-safe container and heat well (do not bring to a boil). Pour hot, hot milk into butter and flour mixture, whisking continually to thicken.
4. Slowly stir milk mixture into tomato sauce mixture. Remove from heat.
5. Combine ricotta, monterey, most of the pecorino and egg whites. Add in any herbs or spices you desire.
6. Cover the bottom of a baking dish with creamy tomato sauce. Add a layer of lasagna noodles. Top with spinach, then cheese, then butternut squash. Layer on another layer of noodles, then pour more sauce on top. Continue layering ingredients until you've filled the dish. Finish with a layer of noodles covered with sauce and a sprinkle of pecorino.
7. Cover tightly with foil and bake for fifty minutes. Remove foil and bake ten more minutes or until top cheese turns golden brown.
Serving Size: Serves eight.
Nutritional Info Amount Per Serving
- Calories: 406.7
- Total Fat: 18.3 g
- Cholesterol: 53.0 mg
- Sodium: 766.7 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 6.0 g
- Protein: 19.7 g
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