Easy, Creamy, Low Calorie Butternut Squash Lasagna

By Food.com (266,971 recipes)
Easy, Creamy, Low Calorie Butternut Squash Lasagna

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

  • 1 small butternut squash (peeled, seeded, and chopped into small bite sized pieces)
  • 1 teaspoon black pepper (or to taste)
  • 1 teaspoon garlic powder (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1/4 cup skim milk
  • 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)
  • 12 sheets no-boil lasagna noodles (I use Barilla flat-rolled homemade style. There will be extras in the box if you use these)
  • 15 ounces part-skim ricotta cheese
  • 2 (12 ounce) packages frozen butternut squash puree (thawed)
  • 2 cups 2% mozzarella cheese (shredded)
  • 2 teaspoons asiago cheese (shredded) or 2 teaspoons parmesan cheese (shredded)
  • 4 cups fresh spinach
  • 4 tablespoons asiago cheese (shredded) or 4 tablespoons parmesan cheese (shredded)

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  • Prep Time
  • Cook Time
  • Yield
  • 1 (197 g)

Instructions

Read the preparation instructions at Food.com


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