The Spinach Butternut Squash Lasagna
"Yields: 8 servings | Serving Size: 1 slice |Calories: 261 | Previous Points: 5 | Points Plus: 7 | Total Fat: 7.9 g | Saturated Fat: 3.5 g | Trans Fat: 0 g | Cholesterol: 19 mg | Sodium: 115 mg | Carbohydrates: 35.2 g | Dietary Fiber: 4.7 g | Sugars: 2.6 g | Protein: 12.7 g..."
INGREDIENTS
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Butternut squash puree:
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2 cups of butternut squash, peeled and chopped into 1 inch shapes
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1/2 medium yellow onion, chopped
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1 shallot, minced
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4 cloves of garlic, peeled, chopped into 3-4 pieces
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1 Tablespoon extra virgin olive oil
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4 fresh sage leaves, minced
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1/2 tsp ground rosemary
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1/2 tsp ground thyme
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1/2 tsp of black pepper
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1/2 tsp nutmeg
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Spinach Ricotta Mixture
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4 cups of fresh spinach ( 3 big handfuls)
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15 oz container of part skim Ricotta
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1/2 tsp black pepper
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Whole grain lasagna pasta, uncooked
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(about 10 noodles)
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1/4 cup parmesan and asiago cheese, pre mixed and shredded.
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