Return to Main Recipes Page/Return to Home Page

Lasagna, Squash and Spinach I (D, TNT)
Source: Cooking Light
Serves: 8

Vegetable filling:
2 teaspoons olive oil
3 cups (about 4) leek, chopped
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
3 garlic cloves, minced
5 cups butternut squash, peeled and cubed to 1/2" cubes
1/2 cup dry white wine
1/2 cup water
1/4 teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry

3 tablespoons all-purpose flour
2-1/2 cups 1% low-fat milk
1/4 cup (2 ounces) block-style fat-free cream cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper

Remaining ingredients:
1-1/4 cups (5 ounces) garlic cheese shreds or shredded part-skim mozzarella cheese
3/4 cup (3 ounces) shredded sharp Provolone cheese
Cooking spray
12 cooked lasagna noodles
Sage sprigs (optional)

Preheat oven to 400°F.

To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; sauté 5 minutes. 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.

To prepare sauce, place flour in a large saucepan, and gradually add milk, stirring with a whisk until blended. 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. Combine cheese shreds and provolone cheese; set aside.

Spread 1/2 cup sauce in the bottom of a 13"x9" 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. Spread the remaining sauce over noodles.

Cover and bake at 400°F for 30 minutes. Uncover, and sprinkle with 1/2 cup cheese mixture, and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with sage sprigs, if desired.

Poster's Notes:
I made this tonight and got the thumbs up from my family. I had to substitute some of the cheeses for what is available here and I left out the wine. I forgot to buy leeks and substituted onions. Next time I'll try it with leeks. Despite that, it was delicious.

Posted by Renée Glass

Nutritional Info Per Serving: N/A