Butternut-Mushroom Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You need to log the noodles separately. Pre-cook noodles or use fresh or oven-ready. Ingredients:
2 tsp olive oil |
357 g butternut squash, 1 cubes |
257 g sweet potato, 1 cubes |
227 g zuchini, 1 cubes |
50 g graham crumbs 83048 |
28 g margarine 120800 |
1/6 cup flour |
1 3/4 cup unsweetened almond breeze 101653 |
300 g mushrooms, very finely chopped (in processor) |
2 egg whites |
200 g part-skim mozzarella, shredded 87412 |
2 tbsp parmesan cheese, shredded |
Directions:
1. Heat oil in pot. Toss in squash to coat. Pour in 1/2 cup water and simmer 20 minutes.
2. Puree with graham crackers.
3. Season with salt and pepper.
4. In skillet, melt butter.
5. Whisk in flour and continue to whisk for a couple of minutes.
6. Add in mushrooms and saute 5 minutes.
7. Stir in Almond Breeze and let sauce thicken.
8. Remove from heat. Stir in egg whites.
9. Spray with oil a lasagna pan.
10. Layer 1/3 mushroom sauce, 3 noodles, 1/2 squash mixture, 1/3 mozzarella cheese, 1/3 mushroom sauce, 3 noodles, nearly 1/2 squash, 1/3 mozarella cheese, 1/3 mushroom sauce, 3 noodles, last little bit of squash spread thinly, 1/3 mozarella cheese, parmesan cheese.
11. Bake 40 minutes at 375 covered. Uncover for 15 minutes more.
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