Prep Time:50 minsAdditional Time:1 hr 10 minsTotal Time:2 hrsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:1 hr 10 minsTotal Time:2 hrsServings:8Yield:8 cups
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:1 hr 10 mins
Additional Time:
1 hr 10 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupslow-fat milk, divided½cupall-purpose flour or all-purpose gluten-free flour2ouncesreduced-fat cream cheese (3 tablespoons)1cupgrated Parmesan cheese½teaspoonground pepper, divided¼teaspoonsalt, divided⅛teaspoonground nutmeg2(10 ounce) packagesfrozen chopped spinach, thawed and squeezed dry½cuppart-skim ricotta2tablespoonsextra-virgin olive oil1mediumonion, chopped1(8 ounce) packagewhite mushrooms, sliced2clovesgarlic, minced1teaspoondried marjoram½cupdry white wine2poundsbutternut squash, peeled and thinly sliced into rounds½cupshredded Italian cheese blend
Cook Mode(Keep screen awake)
Ingredients
3cupslow-fat milk, divided
½cupall-purpose flour or all-purpose gluten-free flour
2ouncesreduced-fat cream cheese (3 tablespoons)
1cupgrated Parmesan cheese
½teaspoonground pepper, divided
¼teaspoonsalt, divided
⅛teaspoonground nutmeg
2(10 ounce) packagesfrozen chopped spinach, thawed and squeezed dry
½cuppart-skim ricotta
2tablespoonsextra-virgin olive oil
1mediumonion, chopped
1(8 ounce) packagewhite mushrooms, sliced
2clovesgarlic, minced
1teaspoondried marjoram
½cupdry white wine
2poundsbutternut squash, peeled and thinly sliced into rounds
½cupshredded Italian cheese blend
Directions
Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth; whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.
Combine spinach and ricotta in a medium bowl. Set aside.
Heat oil in a large skillet over medium-high heat. Add onion and mushrooms; cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.
Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.
Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.
Originally appeared: Eatingwell.com, June 2019
Rate ItPrint
Nutrition Facts(per serving)288Calories12gFat31gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
