Squash N' Mushroom Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 cup sliced onion1 TBSP of minced garlic1 pound of portobello, or cremini, mushrooms, sliced1/2 cup dry white wine, or vegetable broth1/4 cup finely chopped shallots or green onions2 tsp Olive oil1/4 tsp of all purpose flour1 tsp of rosemary leaves1/2 tsp of dried thyme leaves2 cups of skim milk 4 cups of marinara sauce1 package of cream cheese, cubed3/4 cup of Parmesan cheese, grated1 package of lasagna noodles (about 15 noodles)1 pound of winter yellow squash, peeled, sliced thinly (acorn, butternut, Hubbard, etc.)
1. Spray large skillet with cooking spray; heat over medium heat until hot. Saute onion and garlic 3 to 4 minutes; add mushrooms and saute 5 minutes. Add wine to skillet and heat to boiling. Cook over medium heat until mixture is dry, about 5 minutes, stirring occasionally. Season to taste with salt and pepper.
2. Saute shallots in margarine in medium saucepan until tender, 2-3 minutes. Stir in flour and herbs; cook 1 to 2 minutes., stirring constantly. Whisk in milk and heat to boiling; boil whisking constantly, until thickened, about 1 minutes. Mix in Marinara sauce, cream cheese, and 1/2 cup of Parmesan cheese; cook, stirring frequently, until sauce is hot and cream cheese melted, 5-7 minutes. Season to taste with salt and pepper.
3. Stir 1 cup of sauce into mushroom mixture. Spread about 1/2 cup of sauce in bottom of 13x9 inch baking pan; arrange a layer of noodles and spread mushroom mixture, squash, and then sauce (in that order). Then add another layer of noodles and repeat layer. End with a layer of noodles and spoon the rest of the sauce on top.
4. Sprinkle with 1/4 cup of Parmesan Cheese and Bake Lasagna loosely covered until noodles and squash are tender, 50-60 minutes. Let stand 10 mins before serving.
Number of Servings: 15
Recipe submitted by SparkPeople user STRIVE4BALANCE.
2. Saute shallots in margarine in medium saucepan until tender, 2-3 minutes. Stir in flour and herbs; cook 1 to 2 minutes., stirring constantly. Whisk in milk and heat to boiling; boil whisking constantly, until thickened, about 1 minutes. Mix in Marinara sauce, cream cheese, and 1/2 cup of Parmesan cheese; cook, stirring frequently, until sauce is hot and cream cheese melted, 5-7 minutes. Season to taste with salt and pepper.
3. Stir 1 cup of sauce into mushroom mixture. Spread about 1/2 cup of sauce in bottom of 13x9 inch baking pan; arrange a layer of noodles and spread mushroom mixture, squash, and then sauce (in that order). Then add another layer of noodles and repeat layer. End with a layer of noodles and spoon the rest of the sauce on top.
4. Sprinkle with 1/4 cup of Parmesan Cheese and Bake Lasagna loosely covered until noodles and squash are tender, 50-60 minutes. Let stand 10 mins before serving.
Number of Servings: 15
Recipe submitted by SparkPeople user STRIVE4BALANCE.
Nutritional Info Amount Per Serving
- Calories: 269.3
- Total Fat: 9.0 g
- Cholesterol: 20.2 mg
- Sodium: 408.8 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 5.0 g
- Protein: 10.6 g