13 March, 2016
Butternut Squash Bechamel Veggie Lasanga
Ingredients:
3 cups peeled cubed butternut squash
1 cup vegetable broth
1 cup skim milk
8 cloves garlic minced
1/2 tsp salt
1/4 tsp pepper
1/2 tsp nutmeg
2 ounces Gruyere cheese, shredded
3 ounces part-skim shredded mozzarella
1 tbsp olive oil
1 small onion diced (about ~3/4 cup)
1 pound sliced mushrooms
6 cups baby spinach
6 whole wheat lasagna noodles (cooked as directed)
3/4 cup part skim ricotta cheese
Makes 6 servings at about 363 calories each.
Directions:
1) Preheat oven to 375 degrees.
2) Combine squash, broth, milk, and garlic in a medium sauce pan. Bring to a boil and then lower to simmer and cook until tender (about 20 min). Once cooked use and immersion blender, blender, or food processor to puree the mixture. Then add salt, pepper, nutmeg , Gruyere cheese, and 1.5 ounces of the mozzarella and an stir to combine until cheese is melted.
3) In a large skillet heat oil and then add onions and mushrooms until browned (about 7 min). Then add spinach until wilted.
4) In a sprayed 11×17 in glass or ceramic pan add about 1/2 a cup of the squash mixture, spread evenly. Arrange 3 noodles over the sauce, then top with with half of the spinach mixture. Dollop the ricotta cheese over the top then top with 1/2 of the remaining squash mixture. Then top with the remaining 3 noodles the rest of the spinach mixture then the rest of the sauce. Then top with the remaining mozzarella cheese. Cover with sprayed foil.
5) Bake for 35 minutes then remove foil an bake another 10 minutes. Turn oven to broil and cook for 3-5 minutes until the cheese turns brown. Remove from oven and let sit for at least 10 minutes before serving. Serve with Parmesan cheese.