Recipes
Butternut Squash & Spinach Lasagna
- Noodles
This delicious vegetarian lasagna recipe showcases seasonal vegetables. Butternut squash brings a sweet richness while spinach gives it a nutrition and flavor boost. As a bonus, this recipe makes an extra lasagna that you can freeze for an easy holiday-season meal.
Ingredients
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1 (15 ounce) container part-skim ricotta
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2 cloves garlic, grated
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1 teaspoon salt, divided
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1 teaspoon ground pepper, divided
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1 tablespoon extra-virgin olive oil
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1 (11 ounce) package baby spinach
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5 tablespoons unsalted butter
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5 tablespoons white whole-wheat flour
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2 ½ cups low-fat milk
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2 ½ cups shredded Italian cheese blend, divided
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1 tablespoon chopped fresh sage, plus more for serving
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1 (9 ounce) package no-boil lasagna noodles
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1 (1.5-pound) butternut squash, peeled, seeded and cut into 1/8-inch slices
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