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Ingredients
- 2 tsp canola oil
- 1 1/2 cups vertically sliced red onion
- 1 1/2 Tbsp sliced garlic
- 1 (6-oz) pkg baby spinach
- 3/4 cup plain 0% fat-free Greek yogurt
- 1/3 cup 1% low-fat milk
- 3 oz sliced part-skim provolone cheese, torn into small pieces
- 1 1/2 Tbsp all-purpose flour
- 1 tsp kosher salt
- 2 large eggs
- 1 (20-oz) butternut squash
- Cooking spray
- 1 cup part-skim ricotta cheese
- 1 1/2 oz Gruyere cheese, grated (1/3 cup)
Details
Servings 6
Preparation time 35mins
Cooking time 95mins
Preparation
Step 1
Preheat oven to 350. Heat oil in a large skillet over medium-high. Add onion and garlic; saute 4 minutes. Add spinach; saute until wilted. Remove from heat. Place yogurt, milk, and provolone in a blender; blend 20 seconds. Add flour, salt, and eggs; blend 1 minute.
Peel neck of the squash. Cut neck from bulb. Cut neck into 24 (1/8-inch-thick) slices using a knife or mandoline. (Use bulb for more slices if needed.)
Place squash slices in an 8-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 1/2 cup yogurt mixture. Repeat procedure twice, ending with yogurt mixture.
Sprinkle lasagna with Gruyere. Cover dish with foil; bake at 350 for 50 minutes. Remove from oven. Turn on broiler with 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 6 rectangles.
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