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| It kind of fell over b/c I served it immediately. Also, I used pumpkin. Butternut squash will give it a more bright, vibrate orange color! |
Butternut Squash Lasagna
9 Lasagna noodles or (12 No Bake noodles)
1 medium/ large butternut squash, pureed (about 3 1/2 c.) {I actually used pumpkin this time b/c I had a plethora of it. 1st time using pumpkin= It wasn't as sweet and didn't provide the bright orange color that Butternut. squash does)
1/4 c. olive oil or butter
1/4 c. flour
3 c. milk (I use 1 1/2 c. skim & 1 1/2 c. whole)
Fresh nutmeg, divided
S&P to taste, divided
1 tbsp. + 1 tsp. dried parsley, divided
2 tsp. dried basil
1 garlic clove, smashed
1 1/2 c. frozen spinach, thawed (2- 21/2 c. if using fresh)
1 1/2 c. shredded part skim mozzarella
-Cook lasagna noodles according to package directions.
- In a large sauce pan over medium/high heat add oil and flour. (if using butter, allow to melt before adding flour) Cook until it bubbles and starts to brown, about 5 minutes.
- Gradually, whisk in the milk. Continue to whisk until flour mixture dissolves in milk and no chunks remain. Bring to a slight simmer, stirring almost constantly so it doesn't burn.
-As it starts to thicken, add fresh grated nutmeg, salt and pepper to taste, 1 Tbsp. parsley, 2 tsp. basil and garlic clove. Cook about 3-5 minutes and turn off heat.
-Meanwhile, to your pureed butternut squash add: fresh grated nutmeg, salt and pepper to taste and 1 tsp. parsley.
-Assemble lasagna in 3 layers in your favorite baking dish, spray w/ cooking spray: 3 noodles, 1/3 of butternut squash puree, 1/3 of spinach, 1/3 of white sauce then 1/3 of shredded cheese.
-Bake at 375 degrees for 30-40 minutes.
-Allow to sit 10 minutes. (I served mine immediately and it fell a little bit)
Nutritional Info: Makes 12 servings. 1 serving equals 5 WW points
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