Butternut squash and spinach lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 1tsp Canola Oil 1.5 cup, sliced Onions, raw 2 cloves Garlic 6 oz Spinach - Dole Baby Spinach 6 oz Fage Total 0% Fat Free Plain Greek Yogurt 2.6 oz 1% LOWFAT MILK KROGER 3 serving Provolone Cheese (Walmart low skim) (by SPELMANUNCBLUE) .0937 cup Flour - Gold medal all purpose flour 1 tsp Kosher Salt (by 65PLUS1) 2 large Egg, fresh, whole, raw 2.5 cup, cubes Butternut Squash 4 serving Cheese--Great Value Part Skim Ricotta Cheese--1/4 cp serv 1.5 oz Gruyere Cheese
1. preheat oven to 350 degrees f. Heat oil in a large skillet over medium that high. Add onion and garlic; sauté 4 minutes. Add spinach; sauté until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute.
2. Peel neck of squash. Cut neck from bulb. Cut neck into 24 (1/8-inch slices thick) these slices using a knife or mandolin. (Use the bulb for more slices if needed.)
3. place squash slices in an eight – inch square microwave – safe glass baking dish; cover with plastic wrap. Microwave until squash slices are almost tender, about 4 minutes. Remove squash from dish. Coat dish with cooking spray; spread ˝ cup yogurt mixture in the bottom of dish.
4. Shingle 1/3 of squash over yogurt mixture. Top with 1/3 ricotta cheese and 1/3 spinach mixture, add 1/3 remaining yogurt mixture. Repeat the procedure twice, ending with yogurt mixture.
5. sprinkle gruyere. Cover dish with foil; bake at 350 degrees for 15 minutes. Remove from oven. Turn on broiler with the oven rack about 8 inches from top. Remove foil from dish; broil 4 minutes or until lightly browned. Remove from oven; loosely cover, and let stand 20 minutes. Cut into six rectangles.
Serving Size: Makes six 4 by 2 inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user VICKYLIN511.
2. Peel neck of squash. Cut neck from bulb. Cut neck into 24 (1/8-inch slices thick) these slices using a knife or mandolin. (Use the bulb for more slices if needed.)
3. place squash slices in an eight – inch square microwave – safe glass baking dish; cover with plastic wrap. Microwave until squash slices are almost tender, about 4 minutes. Remove squash from dish. Coat dish with cooking spray; spread ˝ cup yogurt mixture in the bottom of dish.
4. Shingle 1/3 of squash over yogurt mixture. Top with 1/3 ricotta cheese and 1/3 spinach mixture, add 1/3 remaining yogurt mixture. Repeat the procedure twice, ending with yogurt mixture.
5. sprinkle gruyere. Cover dish with foil; bake at 350 degrees for 15 minutes. Remove from oven. Turn on broiler with the oven rack about 8 inches from top. Remove foil from dish; broil 4 minutes or until lightly browned. Remove from oven; loosely cover, and let stand 20 minutes. Cut into six rectangles.
Serving Size: Makes six 4 by 2 inch pieces
Number of Servings: 6
Recipe submitted by SparkPeople user VICKYLIN511.
Nutritional Info Amount Per Serving
- Calories: 226.4
- Total Fat: 8.7 g
- Cholesterol: 90.3 mg
- Sodium: 451.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 3.8 g
- Protein: 13.0 g
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