Root Vegetable Lasagna


Nutrition per serving: 226 calories, 5 g fat, 14 mg cholesterol, 32 g carbohydrate, 439 mg sodium, 14 mg protein, 5 g fiber.


4 cups (½-inch) cubed peeled butternut squash (about 2½ pounds)
2 cups (½-inch) cubed peeled sweet potato (about 1 pound)
2 cups chopped onion, divided
1 Tbsp. olive oil
4 cups 1% low-fat milk
tsp. ground nutmeg
tsp. ground cinnamon
1 bay leaf
1½ ounces all-purpose flour (about cup)
½ tsp. salt
¼ tsp. freshly ground black pepper
1¼ cups grated Parmesan cheese
4 cups fresh spinach, cooked and squeezed dry
9 whole wheat lasagna noodles, cooked and drained
1½ cups shredded
mozzarella cheese


  1. Preheat oven to 450.
  2. Combine squash, potato, 1 cup chopped onion and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450 for 30 minutes or until vegetables are tender, stirring once; set aside.
  3. Combine remaining 1 cup onion, milk, nutmeg, cinnamon and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmesan cheese.
  4. Lower oven to 375.
  5. Spread ½ cup milk mixture in bottom of a 13- x 9-inch baking dish coated with cooking spray. Arrange three noodles over milk mixture; top with ½ of squash mixture, ½ of the spinach, ½ cup mozzarella and 1 cup milk mixture. Repeat layers with noodles, squash mixture, spinach, mozzarella and milk mixture. Top with remaining three noodles. Spread remaining milk mixture over noodles and sprinkle with remaining ½ cup mozzarella.
  6. Cover with foil coated with cooking spray. Bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10-15 minutes before cutting.
  7. Cut into 12 pieces.
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