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
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
- Preheat oven to 450.
- 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.
- 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
- Lower oven to 375.
- 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.
- Cover with foil coated with cooking spray. Bake for 30 minutes.
Uncover and bake an additional 20 minutes. Let stand 10-15 minutes
- Cut into 12 pieces.