Butternut squash and spinach lasagna
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Butternut squash and spinach lasagna calories by ingredient
Introduction
Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casserole Silky roasted butternut squash stands in for noodles in this more nutritious take on the starchy pasta casseroleNumber of Servings: 6
Ingredients
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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
Directions
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.