Vegetarian

Butternut Squash and Spinach Lasagna is for Dinner.

Butternut Squash and Spinach Lasagna takes several minutes to prepare.

Butternut Squash and Spinach Lasagna takes several minutes to cook.

Butternut Squash and Spinach Lasagna makes 6 servings.

The ingredients for Butternut Squash and Spinach Lasagna are:

Spinach, frozen, 1 package (10 oz) yields (remove)
frozen cauliflower, 1 serving (remove)
Butternut Squash, 1 cup, cubes (remove)
Butter, salted, .5 cup (remove)
Maple Syrup, 1 tbsp (remove)
*Ricotta cheese, fat-free, 2 oz (remove)
Mozzarella Cheese, part skim milk, 4 oz (remove)
Parmesan Cheese, grated, 1 tbsp (remove)
Milk, nonfat, .5 cup (remove)

Here is how you make Butternut Squash and Spinach Lasagna:

-That out the frozen spinach and cauliflower-You can roast the butternut squash in the microwave. I normally buy the pre cut cubes. Microwave until soft. About 10-15 min-Add the butter and mash squash with butter until melted. -Move squash and butter mixture to the blender and add syrup, milk (you may need more or less milk depending on how big your squash is), and salt to taste.-Puree-Pat the frozen veggies dry-Layer the spinach, then cauliflower, the butternut puree. Add half the mozerella and half the parmesan cheese-Repeat the layer and then add ricotta to the top layer.-Bake at 350 for about 30-45 minutes.Enjoy!Serving Size: Makes about 5-6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user NB9251.

The nutritional information for Butternut Squash and Spinach Lasagna is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 244.6

• Total Fat: 18.9 g
• Cholesterol: 54.4 mg
• Sodium: 270.5 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 3.2 g
• Protein: 9.0 g

The dietary needs meet for Butternut Squash and Spinach Lasagna is Vegetarian