Noodle-Less Butternut Squash Lasagna

eatingwell.com

Celia Buzek

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

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer