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Spinach and Butternut Squash Lasagna Recipe

Spinach and Butternut Squash Lasagna Recipe

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Ingredients

Count

Nutrition

232

Calories

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Ingredients:

Serving

3 cups 2% reduced-fat milk
1/4 cup all-purpose flour (about 1 oz)
2 tbsp butter
1/3 cup minced shallots
1 1/4 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 lb)
1 tbsp balsamic vinegar
4 tsp olive oil, divided
cooking spray
1 tsp chopped fresh or 1/4 tsp dried thyme
1/4 tsp crushed red pepper
4 garlic cloves, minced
3 (6-oz) bags fresh baby spinach
9 cooked lasagna noodles
1 cup (4 oz) shredded asiago cheese
1 cup (4 oz) grated fresh parmigiano-reggiano cheese

Directions:

Cook milk in a small, heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat. Cover surface of milk mixture with plastic wrap; set aside.
Preheat oven to 425°.
Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.
Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
Reduce oven temperature to 350°.
Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 3 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange 3 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, remaining 1/2 cup Asiago, and 1/4 cup Parmigiano-Reggiano. Arrange remaining 3 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano. Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	232.07 Kcal (972 kJ)
Calories from fat	82.41 Kcal
		% Daily Value*
Total Fat	9.16g	14%
Cholesterol	21.79mg	7%
Sodium	632.74mg	26%
Potassium	764.2mg	16%
Total Carbs	30.35g	10%
Sugars	8.88g	36%
Dietary Fiber	3.76g	15%
Protein	9.62g	19%
Vitamin C	33.9mg	57%
Vitamin A	1.3mg	44%
Iron	1.9mg	11%
Calcium	297.1mg	30%

Amount Per 100 g
Calories	80.98 Kcal (339 kJ)
Calories from fat	28.75 Kcal
		% Daily Value*
Total Fat	3.19g	14%
Cholesterol	7.6mg	7%
Sodium	220.78mg	26%
Potassium	266.65mg	16%
Total Carbs	10.59g	10%
Sugars	3.1g	36%
Dietary Fiber	1.31g	15%
Protein	3.36g	19%
Vitamin C	11.8mg	57%
Vitamin A	0.5mg	44%
Iron	0.7mg	11%
Calcium	103.7mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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