BUTTERNUT SQUASH AND SPINACH LASAGNA

Butternut Squash and Spinach Lasagna image

Check out this flavorful Butternut Squash and Spinach Lasagna recipe. Layers of veggies and noodles make Butternut Squash and Spinach Lasagna a success at the dinner table, potlucks or any time you want to showcase fall produce.

Provided by My Food and Family

Time 1h30m

Yield 12 servings

Number Of Ingredients 7

Ingredients

1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup POLLY-O Original Ricotta Cheese
2 cloves garlic, minced
9 lasagna noodles, cooked
1 butternut squash (2 lb.), peeled, cut into 1/2-inch cubes
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven to 350°F.
Mix pasta sauce, ricotta and garlic until blended.
Spread 2/3 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.
Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 400 mg, Carbohydrate 22 g, Fiber 2 g, Sugar 4 g, Protein 11 g