Squash and Spinach Lasagna
Anyone who knows me knows how much I love vegetables. This lasagna is packed with vegetables and made with a milk based béchamel sauce instead of a heavy cream/butter type sauce. I topped my lasagna with pesto, but it tastes great as is too.
Ingredients:
½ butternut squash sliced in 1/3 inch thick half moons
4 cups baby spinach
¼ cup basil
¼ cup parsley
5-6 no boil lasagna noodles
3 cloves garlic chopped
1 onion diced
4 cups low fat milk
¼ cup cornstarch
2 cups part skim mozzarella
1 cup shredded parmesan
Directions:
- Preheat the oven to 400 degrees. Spray a large baking sheet with olive oil spray. Spread squash out on the baking sheet in a single layer. Spray with olive oil spray. Sprinkle with salt. Roast for 20 minutes.
- Add onion and garlic to a nonstick pan and spray with olive oil spray. Cook on medium low heat for 10 minutes stirring often.
- Add spinach, parsley, and basil to a food processor to chop.
- Stir ½ cup milk and cornstarch in a bowl until smooth. Heat the remaining 3 ½ cups milk in a large saucepan until bubbling. (Note this mixture expands as it heats!)
- Stir in the cornstarch mixture and bring to a boil.
- Simmer for 5 minutes to allow it to thicken. Stir in the onion and spinach mixture. Cook until spinach wilts. Remove from the heat.
- Spread a layer of sauce in the base of a 8×8 pan.
- Cut noodles to cover the base of the pan. Arrange a layer of squash on top of the noodles.
- Top with 1/3 of the mozzarella cheese.
- Spoon 1 cup spinach mixture over the cheese.
- Repeat with another layer of noodles, squash, mozzarella, and sauce.
- Top with remaining noodles and sauce. Sprinkle ½ of the remaining mozzarella and parmesan on top.
- Cover with aluminum foil.
- Bake for 30 minutes. (If baking after refrigerating bake for 40-45 minutes)
- Remove aluminum foil and add the remaining mozzarella and parmesan cheese.
- Bake for 15 more minutes.
- Broil on high for 2-3 minutes.
- Let sit for 5 minutes before slicing.
- Enjoy!
