The Recipe
Easy, Creamy, Low Calorie Butternut Squash Lasagna
COOK TIME : an hourPREP TIME : 30 minutes
From Food.com
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Ingredients
DESCRIPTION
My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or t
INGREDIENTS
- 12 sheets no-boil lasagna noodles (I use Barilla flat-rolled homemade style. There will be extras in the box if you use these)
- 1 small butternut squash (peeled, seeded, and chopped into small bite sized pieces)
- 4 cups fresh spinach
- 2 (12 ounce) packages frozen butternut squash puree (thawed)
- 15 ounces part-skim ricotta cheese
- 4 tablespoons asiago cheese (shredded) or 4 tablespoons parmesan cheese (shredded)
- 2 teaspoons asiago cheese (shredded) or 2 teaspoons parmesan cheese (shredded)
- 2 cups 2% mozzarella cheese (shredded)
- 1/4 cup skim milk
- 1 teaspoon garlic powder (or to taste)
- 1/4 teaspoon dried garlic flakes (or to taste)
- 1/4 teaspoon dried shallots (or to taste)
- 1/4 teaspoon Italian herb seasoning (or to taste)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
DIRECTIONS
NUTRITION
Calories | 138 | 7% | |
Cholesterol | 18 | 6% | |
Carbohydrates | 18 | 6% | |
Fat | 5 | 6% | |
Protein | 8 | 17% |
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