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Butternut Squash & Turkey Lasagna with Chestnut Pasta

Butternut Squash & Turkey Lasagna with Chestnut Pasta


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Delicious, gluten free lasagna made with fresh chestnut pasta and butternut squash.

Notes

See recipe with photos on blog: http://www.snixykitchen.com/2016/10/18/butternut-squash-lasagna-with-che... (Posted here with author's permission).

Ingredients

Lasagna

  • 2.5 Pounds butternut squash, halved with seeds removed
  • 1 Pound homemade chestnut pasta rolled into sheets (or use store-bought lasagna noodles)
  • 2 Tablespoons olive oil
  • 1 Tablespoon garlic, minced
  • 1 Cup shallots, minced
  • 1 Pound Foster Farms Organic Ground Turkey
  • 2 Tablespoons fresh sage, chopped
  • salt & pepper
  • 2.5 Cups Cheese, parmesan, grated

Bechamel

  • 7 Tablespoons unsalted butter
  • 1/3 Cup sweet rice flour
  • 4 Cups milk
  • 2.5 Teaspoons salt
  • 3/4 Teaspoons Spices, nutmeg, ground

Servings6

Calories Per Serving983

Folate equivalent (total)99µg25%

Riboflavin (B2)0.7mg38.6%


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


  • 3 cups low-fat milk, divided
  • ½ cup all-purpose flour or all-purpose gluten-free flour
  • 2 ounces reduced-fat cream cheese (3 tablespoons)
  • 1 cup grated Parmesan cheese
  • ½ teaspoon ground pepper, divided
  • ¼ teaspoon salt, divided
  • ⅛ teaspoon ground nutmeg
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • ½ cup part-skim ricotta
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 (8 ounce) package white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ cup dry white wine
  • 2 pounds butternut squash, peeled and thinly sliced into rounds
  • ½ cup shredded Italian cheese blend

Heat 2 1/2 cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining 1/2 cup milk in a measuring cup until smooth whisk into the hot milk. Whisk constantly until the sauce comes to a simmer and thickens. Continue cooking and stirring for 1 minute. Remove from heat and whisk in cream cheese, Parmesan, 1/4 teaspoon pepper, 1/8 teaspoon salt and nutmeg. Set aside.

Combine spinach and ricotta in a medium bowl. Set aside.

Heat oil in a large skillet over medium-high heat. Add onion and mushrooms cook, stirring, until soft and browned, about 5 minutes. Add garlic, marjoram and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.

Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce. Line the bottom with a single layer of squash slices. Spread half the spinach mixture over the squash. Spoon on another 1/2 cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another 1/2 cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.

Lightly coat a large piece of foil with cooking spray and tightly cover the dish. Bake for 45 minutes. Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more. Let the lasagna stand for at least 10 minutes before serving.

1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable


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