Butternut-and-Spinach Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This grand-prize-winning recipe from Teresa Lloro of Montclair, California, earned honors for creatively blending squash's sweetness with the bitterness of spinach. Ingredients:
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 |
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) |
Directions:
1. Preheat oven to 400°.
2. To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, sage, and garlic; sauté 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 400° 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.
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