-
1 (15 ounce) container part-skim ricotta
-
2 cloves garlic, grated
-
1 teaspoon salt, divided
-
1 teaspoon ground pepper, divided
-
1 tablespoon extra-virgin olive oil
-
1 (11 ounce) package baby spinach
-
5 tablespoons unsalted butter
-
5 tablespoons white whole-wheat flour
-
2 ½ cups low-fat milk
-
2 ½ cups shredded Italian cheese blend, divided
-
1 tablespoon chopped fresh sage, plus more for serving
-
1 (9 ounce) package no-boil lasagna noodles
-
1 (1.5-pound) butternut squash, peeled, seeded and cut into 1/8-inch slices
Butternut Squash & Spinach Lasagna
This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
Nutrition Information
148
Calories
19g
Carbohydrates
18g
Protein
706mg
Potassium
2g
Fiber
15g
Sugar
You May Also Like
Peanut Butter and Banana Breakfast Sandwich
Creamy peanut butter and bananas are the key ingredients to this quick and easy breakfast....
Peanut Dressing
This creamy peanut dressing is as versatile as it is flavorful. Use it to dress kale or noodle salad...
Chicken Curry Cup of Noodles
This cup soup is packed with flavor, thanks to a spoonful of Thai red curry paste. If you prefer thi...