Ingredients
- 2 (12-ounce) packages frozen butternut or winter squash puree (about 3 cups), thawed
- 2 cups (490 grams) part-skim ricotta cheese
- 3/4 cup (185 grams) reduced-fat 2% milk
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (10-ounce or 285-gram) package frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups (170 grams) shredded reduced-fat mozzarella cheese
- 1/2 cup (55 grams) freshly grated Parmesan cheese
- 9 no-boil lasagna noodles
Directions
Preheat oven to 400°F. Lightly spray a 13- x 9-inch baking dish with cooking spray.
Combine squash, 1 cup ricotta cheese, milk, sage, 1/2 teaspoon salt, and pepper in a medium bowl. Combine spinach, remaining 1 cup ricotta, 1 cup (4 ounces) shredded mozzarella, and 1/4 cup (1 ounce) grated Parmesan cheese in another medium bowl.
Spread 1 1/2 cups squash mixture in bottom of baking dish. Arrange 3 noodles over sauce (noodles will appear small but will increase in size as they cook and absorb liquid). Top with 1 cup spinach mixture. Repeat 2 more times with 1 1/4 cups squash mixture, 3 noodles, and 1 cup spinach mixture. Sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 15 minutes or until lasagna is bubbly and cheese browns. Let coo1 5 minutes. Cut into 8 portions.
Notes from Jill's Kitchen: Sam liked this more than I did. I think there are really good bones here, but something in it just didn't jive for me. I do need to try this again and make some tweaks. I am going to try roasting the squash instead of steaming it to get more flavor and then I will puree it in the food processor rather than just mashing it with a fork, like I did this time. I also want to try it with fresh spinach instead of frozen. It also needed more flavor in general, so maybe up the spices? As a last resort I can always try adding meat, but I like this as an idea for a meatless dinner, which I am trying to find more of!
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