Ingredients
·
2
(12-ounce) packages frozen butternut or winter squash puree (about 3 cups),
thawed
·
2
cups (490 grams) part-skim ricotta cheese cottage
cheese
·
3/4
cup (185 grams) reduced-fat 2% milk
·
1
tablespoon fresh sage, chopped
·
1/2
teaspoon salt
·
1/4
teaspoon freshly ground pepper
·
1
(10-ounce or 285-gram) package frozen chopped spinach, thawed and squeezed dry
·
1/2
cup (55 grams) freshly grated Parmesan cheese
·
9
no-boil lasagna noodles
Directions
Preheat oven to 400°F. Lightly
spray a 13- x 9-inch baking dish with cooking spray.
·
Combine
squash, 1 cup cottage cheese, milk,
sage, 1/2 teaspoon salt, and pepper in a medium bowl.
·
Combine
spinach, remaining 1 cup cottage cheese 1 cup (4 ounces) shredded Monterrey jack, and 1/4 cup (1 ounce)
grated Parmesan cheese in another medium bowl.
·
Spread
1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over
sauce (noodles will appear small but will increase in size as they cook and
absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4
cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with
remaining 1/2 cup Monterrey jack and
1/4 cup Parmesan cheeses.
·
Cover loosely with foil and bake 30 minutes.
Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let
cool 5 minutes. Cut into 8 portions.
It was DELICIOUS. I will make this recipe again but with a little more salt and pepper.
Here is the nutritional value just in case you're interested.
Nutrition
Information
Serves: 8 | Serving Size: 1 slice (4.5 inch-by-3.25 inch or 228
grams)
Per serving: Calories:
309; Total Fat: 11g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol:
38mg; Sodium: 513mg; Carbohydrate: 33g; Dietary Fiber: 5g; Sugar: 4g; Protein:
20g
Nutrition Bonus: Potassium:
489mg; Iron: 11%; Vitamin A: 221%; Vitamin C: 21%; Calcium: 47%
END
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