Butternut Squash & Spinach Lasagne
Nutrition per Serving
435
Calories
23.6g
Protein
39.99g
Carbs
21.08g
Fat
Creamy vegetarian lasagne.
Ingredients
7 oz lasagna sheets
1 1/2 lbs butternut winter squash
2 oz butter
1/4 cup white flour
2 1/3 cups nonfat milk
8 oz sharp cheddar cheese
2 large eggs
15 oz part skim milk ricotta cheese
1 tsp salt
1/8 tsp black pepper
1/8 tsp ground nutmeg
1 lb spinach
Instructions
1. Soak lasagne noodles in hot water.
2. Peel and thinly slice the butternut squash.
3. Melt the butter, stir in the flour and cook for 1-2 minutes. Stir in the milk and continue stirring until the sauce bubbles. Add the salt, pepper and nutmeg.
4. Add grated cheddar, ricotta, beaten eggs and spinach and stir to combine.
5. In a 9x13" pan, layer 3 sheets of lasagna, 1/3 of the squash and 1/3 of the sauce and repeat ending with noodles. Spread any remaining sauce over the top and sprinkle with Parmesan cheese (optional).
6. Bake covered at 400 °F (205 °C) for 45 minutes, remove the foil and bake for an additional 15 minutes.
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