BUTTERNUT SQUASH & SPINACH LASAGNA RECIPE

Butternut Squash & Spinach Lasagna Recipe image

Provided by ShannonB

Number Of Ingredients 11

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3 leeks, chopped
1 tbsp fresh sage, chopped
3 cloves garlic, minced
1 large butternut sqaush, peeled and cubed (or if available, you can use 1 bag of cubed butternut squash and sweet potato mixture)
1 cup water
1/4 tsp black pepper
10 oz frozen chopped spinach, thawed and squeezed dry or equivalent fresh spinach
500 ml nonfat plain yogurt
2 eggs
1/4 tsp ground nutmeg
12 lasagna noodles, cooked (or no cook required)

Steps:

1) Preheat oven to 200 degrees C / 400 degrees F. 2) Add leek, sage and garlic to a nonstick skillet coated in cooking spray. Saute 5 minutes, then add squash and water. Cover and cook 20 minutes or until squash is tender. Stir in pepper and spinach. 3) Combine yogurt and 2 eggs, beaten. Add nutmeg. 4) Spread 1/2 cup yogurt sauce in the bottom of a 9 x 13 inch baking dish coated with cooking spray. Arrange noodles over sauce, top with 2 cups vegetable filling. Repeat layers, ending with the noodles. Spread the remaining yogurt sauce over noodles. 5) Bake for 30 minutes. Sprinkle with small amount of low-fat cheese or Parmesan if desired and bake an additional 10 minutes or until browning and bubbly.