[food] Butternut Squash Lasagna
I made this recipe today and it was heavenly! So delicious. And low fat/calories too. I did have a couple of changes from the 'original' recipe. They had a recipe for a "Smoky Marinara" that I did not make. I just used Prego marinara/spaghetti sauce. There was more than one reviewer on the website that mentioned the marinara was not worth it. I have to agree. It was perfect. I also added some italian seasoning to the ricotta mix, but I am sure that really didn't make a difference. I have one pan in the freezer too so I get to have this again!
Another thing I had to deal with is the noodles I bought were too long for the pan. So I broken them, put the two pieces down and then filled in the gap in the middle with the rest of the noodles. I also used two cartons of low-fat ricotta because I couldn't find fat free. I also had a bit extra of the ricotta mix so I spread that on top before putting on the last of the marinara sauce.
No pics.....my camera is dead. :(
Butternut Squash Lasagna
From Cooking Light
Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Marinara Sauce
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 375°.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion/spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
Yield: 2 lasagnas, 6 servings per pan
NUTRITION PER SERVING
CALORIES 254(30% from fat); FAT 8.5g (sat 4.5g,mono 2.2g,poly 0.3g); PROTEIN 18.6g; CHOLESTEROL 69mg; CALCIUM 414mg; SODIUM 560mg; FIBER 3.3g; IRON 3.2mg; CARBOHYDRATE 27.6g
Barbara Seelig Brown
Cooking Light, MARCH 2003
Another thing I had to deal with is the noodles I bought were too long for the pan. So I broken them, put the two pieces down and then filled in the gap in the middle with the rest of the noodles. I also used two cartons of low-fat ricotta because I couldn't find fat free. I also had a bit extra of the ricotta mix so I spread that on top before putting on the last of the marinara sauce.
No pics.....my camera is dead. :(
Butternut Squash Lasagna
From Cooking Light
Cooking spray
3 cups chopped onion
10 cup fresh spinach
3/4 cup (3 ounces) shredded sharp provolone cheese
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs
1 (15-ounce) carton part-skim ricotta cheese
1 (15-ounce) carton fat-free ricotta cheese
3 cups diced peeled butternut squash
6 cups Marinara Sauce
12 oven-ready lasagna noodles (such as Barilla)
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 375°.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion/spinach mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.
Yield: 2 lasagnas, 6 servings per pan
NUTRITION PER SERVING
CALORIES 254(30% from fat); FAT 8.5g (sat 4.5g,mono 2.2g,poly 0.3g); PROTEIN 18.6g; CHOLESTEROL 69mg; CALCIUM 414mg; SODIUM 560mg; FIBER 3.3g; IRON 3.2mg; CARBOHYDRATE 27.6g
Barbara Seelig Brown
Cooking Light, MARCH 2003