Squash and Spinach Lasagna

Name: Squash and Spinach Lasagna
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams packages baby spinach; 1 kilograms butternut squash (about , peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons; 59 milliliters cornstarch; 118 milliliters fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish; 3 cloves garlic, finely chopped; 8 servings Kosher salt and freshly ground black pepper; 946 milliliters lowfat (1-percent) milk; 0 teaspoons freshly grated nutmeg; 1 Tbsp extra-virgin olive oil; 1 large onion, finely chopped; 9 no-boil lasagna noodles; 473 milliliters shredded part-skim mozzarella

Squash and Spinach Lasagna might be just the Mediterranean recipe you are searching for. This main course has 358 calories, 18g of protein, and 9g of fat per serving. This recipe serves 8. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up nutmeg, part-skim mozzarella, cornstarch, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.

Ingredients you will need

Lasagne Noodles

Water

Equipment you will use

Oven

Heat the oil in a large skillet over medium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.

Ingredients you will need

Salt And Pepper

Vegetable

Garlic

Onion

Water

Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth.

Ingredients you will need

Corn Starch

Milk

Equipment you will use

Bowl

Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Corn Starch

Parsley

Spinach

Nutmeg

Onion

Milk

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Sauce Pan

Remove from the heat.

Drain the noodles.

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Pasta

Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.

Ingredients you will need

Lasagne Noodles

Mozzarella