Squash N' Mushroom Lasagne
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Squash N' Mushroom Lasagne calories by ingredient
Introduction
This is a vegetarian lasagne that combines red and white sauce and uses those winter squash. Really Delicious and you can put some away in the freezer for quick warm up later. This is a vegetarian lasagne that combines red and white sauce and uses those winter squash. Really Delicious and you can put some away in the freezer for quick warm up later.Number of Servings: 15
Ingredients
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1 cup sliced onion
1 TBSP of minced garlic
1 pound of portobello, or cremini, mushrooms, sliced
1/2 cup dry white wine, or vegetable broth
1/4 cup finely chopped shallots or green onions
2 tsp Olive oil
1/4 tsp of all purpose flour
1 tsp of rosemary leaves
1/2 tsp of dried thyme leaves
2 cups of skim milk
4 cups of marinara sauce
1 package of cream cheese, cubed
3/4 cup of Parmesan cheese, grated
1 package of lasagna noodles (about 15 noodles)
1 pound of winter yellow squash, peeled, sliced thinly (acorn, butternut, Hubbard, etc.)
Directions
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.
