Fall Squash Lasagna - from Health Magazine
Prep: 35 minutes
Cook: 1 hour 15 minutes
Serves: 8
9 no-boil lasagna noodles
2 Tbsp. olive oil
2 small onions, minced
4 cloves garlic, minced
1 tsp. salt
1 tsp. fresh thyme leaves, chopped
¼ cup all-purpose flour
4 cups low fat (1%) milk
½ cup grated parmesan
¼ tsp. pepper
1 3-lb. butternut squash, peeled, halved, seeded, cut into ¼ inch slices
1 8-oz. package (2 cups) shredded reduced-fat mozzarella
Basil leaves, optional
1. Preheat oven to 375*F. Place noodles in a 9-by-13-inch baking dish; cover with cold water. Move noodles around occasionally to prevent sticking.
2. Warm oil in a large pan over medium-low heat. Add onions, garlic and ¼ tsp. salt. Sauté for 5 minutes. Stir in thyme and flour; cook, stirring, 3 minutes. Add milk in a steady stream, stirring; bring to a boil over medium-high heat. Reduce heat and simmer, stirring, until thickened, 3 minutes. Remove from heat; stir in ¼ cup Parmesan, ¾ tsp. salt and ¼ tsp. pepper.
3. Drain noodles; place on a plate. Dry baking dish; mist with cooking spray. Spread 1 cup sauce on bottom. Line with 3 noodles; top with a third of squash. Cover with a third of remaining sauce. Sprinkle with ½ cup mozzarella. Repeat layering twice, starting with noodles and ending with mozzarella.
4. Cover dish tightly with foil. Bake until squash is tender, 35 minutes. Uncover. Sprinkle with remaining Parmesan and mozzarella; bake 15 minutes longer. Let cool for 10 minutes. Garnish with basil, if desired.
Serving Size: one 4 ½ -by- 3 ¼ inch piece
346 calories, 11g Fat (5g Sat.)
26mg Chol., 4g Fiber,
19g Pro., 46g Carb., 631mg Sod., 11g sugar,
2mg Iron, 693mg Calcium
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