Butternut-And-Spinach Lasagna Recipe

Name: Butternut-And-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable filling:; 2 teaspoons olive oil; 3 cups chopped leek (about 4); 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage; 3 garlic cloves, minced; 5 cups (1/2-inch) cubed peeled butternut squash; 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; Sauce:; 3 tablespoons all-purpose flour; 2 1/2 cups 1% low-fat milk; 1/4 cup (2 ounces) block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese; 1/4 teaspoon ground nutmeg; 1/8 teaspoon black pepper; Remaining ingredients:; 1 1/4 cups (5 ounces) Healthy Choice Garlic Lovers 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)

Servings: persons

Vegetable filling:
2 teaspoons olive oil
3 cups chopped leek (about 4)
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
3 garlic cloves, minced
5 cups (1/2-inch) cubed peeled butternut squash
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
Sauce:
3 tablespoons all-purpose flour
2 1/2 cups 1% low-fat milk
1/4 cup (2 ounces) block-style Healthy Choice Fat-free Cream Cheese or any fat-free cream cheese
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
Remaining ingredients:
1 1/4 cups (5 ounces) Healthy Choice Garlic Lovers 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)

1
Preheat oven to 400u00b0.
2
To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; saute 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.
3
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.
4
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. Spread the remaining sauce over noodles. Cover and bake at 400u00b0 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.

3657

kcal

Calories

261

Fat

269

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Vegetable filling:, 2 teaspoons olive oil, 3 cups chopped leek (about 4), 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage, and more.

Yes, Butternut-And-Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut-And-Spinach Lasagna

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