Butternut Squash, Mushroom, and Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 375.2
- Total Fat: 10.9 g
- Cholesterol: 29.6 mg
- Sodium: 856.7 mg
- Total Carbs: 48.0 g
- Dietary Fiber: 7.3 g
- Protein: 22.6 g
View full nutritional breakdown of Butternut Squash, Mushroom, and Spinach Lasagna calories by ingredient
Introduction
Veggie lasagna that will fill you up. The butternut squash gives a creamy texture that sort of replaces the ricotta (I love ricotta!), and the Parmesan cheese gives it a lovely savory flavor. Veggie lasagna that will fill you up. The butternut squash gives a creamy texture that sort of replaces the ricotta (I love ricotta!), and the Parmesan cheese gives it a lovely savory flavor.Number of Servings: 6
Ingredients
-
Butternut Squash, 2 cup, cubes
Mushrooms, fresh, 3 cup, sliced
Spinach, fresh, 2 cup, chopped
*Hunt's Spaghetti Sauce (Garlic&Herb)(1/2c), 4 serving
*Pasta, Lasagna Noodles, 8 oz
Mozzarella Cheese, part skim milk, 6 oz, grated
Onions, raw, 1 cup, chopped
Garlic, 3 cloves minced
Parmesan Cheese, grated, 1 cup
Red Bell peppers (2) sliced.
Directions
****Note****
I bake the butternut squash for about an hour before I use it. It makes it so much easier to use.
1. Preheat oven to 350.
2. Cook lasagna noodles and set aside.
3. If butternut squash is pre-cooked, scoop out the insides. If not, peel, clean out the seeds, and slice VERY thin.
4. When the noodles are ready, put a little sauce on the bottom of a 9x13 baking pan, and cover with noodles, (about 3). Layer vegetables and spinach, sprinkle a little parmesan cheese, then more noodles, then more sauce, just like a traditional lasagna, until all the ingredients are used, and you end with a noodle layer, reserving sauce and parmesan cheese for the top.
4. Top with leftover sauce, Parmesan cheese, and mozzarella cheese.
5. Bake about 20-25 minutes, or until cheese is bubbly.
Cover with
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user REOSHANA.
I bake the butternut squash for about an hour before I use it. It makes it so much easier to use.
1. Preheat oven to 350.
2. Cook lasagna noodles and set aside.
3. If butternut squash is pre-cooked, scoop out the insides. If not, peel, clean out the seeds, and slice VERY thin.
4. When the noodles are ready, put a little sauce on the bottom of a 9x13 baking pan, and cover with noodles, (about 3). Layer vegetables and spinach, sprinkle a little parmesan cheese, then more noodles, then more sauce, just like a traditional lasagna, until all the ingredients are used, and you end with a noodle layer, reserving sauce and parmesan cheese for the top.
4. Top with leftover sauce, Parmesan cheese, and mozzarella cheese.
5. Bake about 20-25 minutes, or until cheese is bubbly.
Cover with
Serving Size: 6 Servings
Number of Servings: 6
Recipe submitted by SparkPeople user REOSHANA.