Made with frozen squash and fresh zucchini, this rich an creamy lasagna is easy to prepare.
Preheat oven to 400ºF (200ºC). Cook noodles according to package directions, omitting salt and oil; drain and set aside. Meanwhile, combine cheeses in Small Batter Bowl; set aside. Slice zucchini using Simple Slicer on #3 setting; set aside. Chop basil using Chef’s Knife. Grate nutmeg using Microplane® Zester to measure 1/2 tsp (2 mL).
For sauce, heat oil in (4-qt./3.8-L) Casserole over medium heat 1 minute. Add flour; whisk until completely incorporated. Gradually add 1 cup (250 mL) of the milk, whisking constantly until smooth. Add remaining milk, nutmeg, salt and black pepper, whisking constantly. Bring mixture to a simmer. Reduce heat to medium-low; cook 3-4 minutes or until thickened, whisking frequently. Add squash and basil; bring to a simmer. Remove Casserole from heat.
To assemble lasagna, spread 1 cup (250 mL) of the sauce over bottom of Rectangle Baking Pan. Top with three of the lasagna noodles. Spread 1 1/4 cups (300 mL) of the sauce over noodles; top with half of the zucchini and about 1/2 cup (125 mL) of the cheese mixture. Repeat layers one time, starting with noodles. Top with remaining noodles, sauce and cheese mixture. Cover pan with aluminum foil; bake 25 minutes. Carefully remove foil. Continue to bake lasagna, uncovered, 15-17 minutes or until cheese begins to brown and center is hot. Remove pan from oven to Stackable Cooling Rack; let stand, uncovered, 20 minutes. Top with additional basil and diced tomato, if desired.
Calories 390, Total Fat 18 g, Saturated Fat 8 g, Cholesterol 45 mg, Sodium 720 mg, Carbohydrate 40 g, Fiber 3 g, Protein 17 g
2 starch, 2 vegetable, 1 high-fat meat, 1 1/2 fat (2 carb)
Fresh butternut squash can be substituted for the frozen cooked winter squash, if desired.
Combine 4 cups (1 L) peeled, diced squash and 2 cups (500 mL) water in Large Micro-Cooker®. Microwave, covered, on HIGH 15-17 minutes or until squash is tender; mash using Mix ‘N Masher.
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