Butternut Squash & Spinach Lasagne

Ingredients

• 1/4 cup white flourNutrition
• 2 large eggsNutrition
• 8 oz sharp cheddar cheeseNutrition
• 7 oz lasagna sheetsNutrition
• 15 oz part skim milk ricotta cheeseNutrition
• 2 oz butterNutrition
• 2 1/3 cups nonfat milkNutrition
• 1/8 tsp ground nutmegNutrition
• 1/8 tsp black pepperNutrition
• 1 tsp saltNutrition
• 1 1/2 lbs butternut winter squashNutrition
• 1 lb spinachNutrition

Directions

1. 1Soak lasagne noodles in hot water.
2. 2Peel and thinly slice the butternut squash.
3. 3Melt the butter, stir in the flour and cook for 1-2 minutes. Stir in the milk and continue stirring until the sauce bubbles. Add the salt, pepper and nutmeg.
4. 4Add grated cheddar, ricotta, beaten eggs and spinach and stir to combine.
5. 5In a 9x13" pan, layer 3 sheets of lasagna, 1/3 of the squash and 1/3 of the sauce and repeat ending with noodles. Spread any remaining sauce over the top and sprinkle with Parmesan cheese (optional).
6. 6Bake covered at 400 °F (205 °C) for 45 minutes, remove the foil and bake for an additional 15 minutes.

Nutrition per serving

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