Noodle-less Butternut Squash Lasagna

Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. If avoiding gluten, swap regular flour for gluten-free flour in the cheese sauce. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that you'd be happy to serve to company.

Prep/Cook Time: 2 Hours, Servings: 8

Ingredients

• 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

1. Heat 2½ cups milk in a large saucepan over medium heat until steaming. Meanwhile, whisk flour and the remaining ½ 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, ¼ teaspoon pepper, ⅛ teaspoon salt and nutmeg. Set aside.
2. Combine spinach and ricotta in a medium bowl. Set aside.
3. 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 ¼ teaspoon pepper and ⅛ teaspoon salt; cook, stirring, for 1 minute. Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes. Remove from heat.
4. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
5. Smear the bottom of the prepared dish with ½ 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 ½ cup sauce. Add another layer of squash slices, then top with all of the mushroom mixture and another ½ cup sauce. Add a third layer of squash slices, the remaining spinach mixture and another ½ cup sauce. Finish with the remaining squash slices and sauce. Sprinkle with shredded cheese.
6. 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.

Nutritional Information

Per Serving: 287½ Calories, Total Fat: 11⅞ g, Saturated Fat: 5⅒ g, Cholesterol: 26⅘ mg, Carbohydrates: 30⅗ g, Fiber: 4⅘ g, Total Sugars: 9 g, Protein: 15⅖ g, Sodium: 446 mg, Potassium: 907⅘ mg, Iron: 2⅘ mg, Folate: 167⅗ mcg, Calcium: 449⅗ mg, Vitamin A: 18868⅞ IU, Vitamin C: 25⅘ mg

© Dotdash Meredith. All rights reserved. Used with permission.