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3 cups low-fat milk, divided
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½ cup all-purpose flour or all-purpose gluten-free flour
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2 ounces reduced-fat cream cheese (3 tablespoons)
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1 cup grated Parmesan cheese
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½ teaspoon ground pepper, divided
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¼ teaspoon salt, divided
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⅛ teaspoon ground nutmeg
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2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
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½ cup part-skim ricotta
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2 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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1 (8 ounce) package white mushrooms, sliced
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2 cloves garlic, minced
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1 teaspoon dried marjoram
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½ cup dry white wine
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2 pounds butternut squash, peeled and thinly sliced into rounds
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½ cup shredded Italian cheese blend
Noodle Less Butternut Squash Lasagna
Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that you'd be happy to serve to company.
Nutrition Information
129
Calories
49g
Carbohydrates
15g
Protein
623mg
Potassium
9g
Fiber
9g
Sugar
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