Butternut Squash Lasagna

By Babycatgrandma

Dinner & dessert in one!

Ingredients

• Ingredients
• 2 (12-ounce) packages frozen butternut or winter squash puree (about 3 cups), thawed
• 2 cups (490 grams) part-skim ricotta cheese
• 3/4 cup (185 grams) reduced-fat 2% milk
• 1 tablespoon fresh sage, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 (10-ounce or 285-gram) package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups (170 grams) shredded reduced-fat mozzarella cheese
• 1/2 cup (55 grams) freshly grated Parmesan cheese
• 9 no-boil lasagna noodles

Preparation

Step 1

Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray.

Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup (4 ounces) shredded mozzarella, and 1/4 cup (1 ounce) grated Parmesan cheese in another medium bowl.

Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let coo1 5 minutes. Cut into 8 portions.

Nutrition Information

Serves: 8 | Serving Size: 1 slice (4.5 inch-by-3.25 inch or 228 grams)

Per serving: Calories: 309; Total Fat: 11g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 38mg; Sodium: 513mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 4g; Protein: 20g

Nutrition Bonus: Potassium: 489mg; Iron: 11%; Vitamin A: 221%; Vitamin C: 21%; Calcium: 47%

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