Happy Meatless Monday! Butternut squash is a powerhouse for vitamins A and C. You can pack butternut squash puree into your lasagna to give it a nutritious boost. Using no-boil noodles is another time saver, and they work best when the lasagna is saucy with plenty of moisture for the noodles to absorb. They appear puny in the pan when assembling, but they will plump up while cooking. To freeze servings for lunch, wrap portions airtight and place in plastic storage bags for 1–3 months.
Butternut Squash Lasagna Ingredients Directions Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray. Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup (4 ounces) shredded mozzarella, 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 mozzarella and 1/4 cup Parmesan cheeses. Cover 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. 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%
