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Active Time:45 minsTotal Time:2 hrs 10 minsServings:12Jump to Nutrition Facts
Active Time:45 minsTotal Time:2 hrs 10 minsServings:12
Active Time:45 mins
Active Time:
45 mins
Total Time:2 hrs 10 mins
Total Time:
2 hrs 10 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
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Ingredients
1(15 ounce) containerpart-skim ricotta
2clovesgarlic, grated
1teaspoonsalt, divided
1teaspoonground pepper, divided
1tablespoonextra-virgin olive oil
5tablespoonsunsalted butter
5tablespoonswhite whole-wheat flour
2 ½cupslow-fat milk
2 ½cupsshredded Italian cheese blend, divided
1tablespoonchopped fresh sage, plus more for serving
1(9 ounce) packageno-boil lasagna noodles
1(1.5-pound)butternut squash, peeled, seeded and cut into 1/8-inch slices
DirectionsPreheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.TipsTo make ahead:Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).Originally appeared: EatingWell Magazine, December 2020
Directions
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.TipsTo make ahead:Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).
Preheat oven to 375°F. Coat two 8-inch-square baking dishes with cooking spray.
Mix ricotta, garlic and 1/2 teaspoon each salt and pepper in a small bowl. Set aside.
Heat oil in a large skillet over medium heat. Add spinach and cook, stirring, until mostly wilted, about 3 minutes. Transfer to a colander and press with the back of a spoon to release excess moisture. Set aside.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk. Cook, whisking often, until the sauce has thickened, about 5 minutes. Remove from heat. Stir in 1 1/2 cups cheese, sage and the remaining 1/2 teaspoon each salt and pepper until smooth.
Spread 1/4 cup of the sauce in each of the prepared baking dishes. In each pan, add a layer of noodles, then cover with 1/3 cup of the ricotta, a layer of squash, ¼ cup spinach and 1/2 cup of the remaining sauce. Repeat the layers. To finish, divide the remaining noodles, sauce and 1 cup cheese between the pans. Cover one lasagna with plastic wrap, then foil. Refrigerate or freeze this lasagna.
To bake, coat a piece of foil with cooking spray and cover the lasagna, sprayed-side down. Bake until lightly browned on top, about 1 hour. Let cool for 15 minutes. Serve topped with more sage, if desired. Cut into 6 squares.
Tips
To make ahead:Refrigerate unbaked lasagna for up to 2 days or freeze for up to 2 months. Remove plastic wrap and replace foil before baking (add 10 to 15 minutes to the baking time if frozen).
Originally appeared: EatingWell Magazine, December 2020
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Nutrition Facts(per serving)314Calories16gFat29gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
