Butternut-and-Spinach Lasagna

Name: Butternut-and-Spinach Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons black pepper; 0 teaspoons black pepper; 1 liters (1/2-inch) cubed peeled butternut squash; 12 cooked lasagna noodles; 57 grams 1/4 cup block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese; 118 milliliters dry white wine; 3 Tbsps all-purpose flour; 3 garlic cloves, minced; 0 teaspoons ground nutmeg; 710 milliliters chopped leek (about 4); 591 milliliters 1% low-fat milk; 2 teaspoons olive oil; 142 grams 1/4 cups Healthy Choice Garlic Lovers Cheese Shreds or shredded part-skim mozzarella cheese; 85 grams 3/4 cup shredded sharp provolone cheese; 1 Tbsp chopped fresh or 1 teaspoon dried rubbed sage; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry; 118 milliliters water

Butternut-and-Spinach Lasagna might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 388 calories, 18g of protein, and 12g of fat per serving. This recipe serves 8. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up ground nutmeg, pepper, part-skim mozzarella cheese, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is an affordable recipe for fans of Mediterranean food.

Instructions

Preheat oven to 40

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Oven

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat.

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Vegetable

Cooking Oil

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Frying Pan

Add leek, sage, and garlic; saut 5 minutes.

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Garlic

Leek

Sage

Add squash, wine, and water; cover and cook 20 minutes or until squash is tender, stirring occasionally. Stir in 1/4 teaspoon pepper and spinach.

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Spinach

Pepper

Squash

Water

Wine

To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended.

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All Purpose Flour

Sauce

Milk

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Sauce Pan

Whisk

Place over medium heat; and cook until thick (about 10 minutes), stirring constantly.

Remove from heat; add cream cheese, nutmeg, and 1/8 teaspoon pepper, stirring with a whisk.

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Cream Cheese

Nutmeg

Pepper

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Whisk

Combine cheese shreds and provolone cheese; set aside.

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Provolone

Cheese

Spread 1/2 cup sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 2 cups vegetable filling, 1/2 cup cheese mixture, and 1/2 cup sauce. Repeat the layers, ending with noodles.

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Cooking Spray

Vegetable

Pasta

Cheese

Sauce

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Baking Pan

Spread the remaining sauce over noodles. Cover and bake at 400 for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes.

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Pasta

Cheese

Sauce

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Oven

Let stand 10 minutes before serving.

Garnish with sage sprigs, if desired.

Ingredients you will need

Sage