Vegetarian

Spinach, Ricotta and Butternut Squash Lasagna is for Dinner.

Spinach, Ricotta and Butternut Squash Lasagna takes several minutes to prepare.

Spinach, Ricotta and Butternut Squash Lasagna takes several minutes to cook.

Spinach, Ricotta and Butternut Squash Lasagna makes 8 servings.

The ingredients for Spinach, Ricotta and Butternut Squash Lasagna are:

? Butternut Squash, 500 grams, cubed
? Olive Oil, 1 tbsp
? *Canned whole tomatoes, 1 large can
? Olive Oil, 1 tbsp
? Garlic, 1 clove
? Butter, salted, 2 tbsp
? *Flour, white, 2 tbsp
? Milk, 2%, 1 cup
? *Bari Light Ricotta Cheese, 500 grams
? Monterey Cheese, 70 grams, grated
? Pecorino Romano Cheese, 50 grams, grated
? *All White 100% liquid Egg Whites (1/4 cup), 1 serving
? *Catelli Healthy Harvest Lasagna Noodles, 10 Noodles, cooked
? Spinach, frozen, 300 grams, cooked, drained and chopped

Here is how you make Spinach, Ricotta and Butternut Squash Lasagna:

1. Toss the butternut squash in one tablespoon olive oil, roast until soft. Remove from oven but leave oven on at 350 or 375.2. Place the canned tomatoes in a pot with the olive oil and garlic. Add a slice of onion if desired. Sprinkle with preferred herbs and spices, then bring to a boil. Reduce heat and simmer thirty minutes. Remove onion and puree to make a sauce.3. Melt the butter in a small sauce plan. When melted, add in flour and whisk continuously for five minutes. While whisking, place milk in a microwave-safe container and heat well (do not bring to a boil). Pour hot, hot milk into butter and flour mixture, whisking continually to thicken. 4. Slowly stir milk mixture into tomato sauce mixture. Remove from heat.5. Combine ricotta, monterey, most of the pecorino and egg whites. Add in any herbs or spices you desire.6. Cover the bottom of a baking dish with creamy tomato sauce. Add a layer of lasagna noodles. Top with spinach, then cheese, then butternut squash. Layer on another layer of noodles, then pour more sauce on top. Continue layering ingredients until you've filled the dish. Finish with a layer of noodles covered with sauce and a sprinkle of pecorino. 7. Cover tightly with foil and bake for fifty minutes. Remove foil and bake ten more minutes or until top cheese turns golden brown. Serving Size:?Serves eight.

The nutritional information for Spinach, Ricotta and Butternut Squash Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 406.7

• Total Fat: 18.3 g
• Cholesterol: 53.0 mg
• Sodium: 766.7 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 6.0 g
• Protein: 19.7 g

Spinach, Ricotta and Butternut Squash Lasagna is Italian cuisine.

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