Everyone has their favorite recipe for the holidays. I am always trying to find a new, healthier version of my favorite ones. I found this one in the Cooking Light book. The reviews all show that the sauce is so good you’ll want to eat it by the spoonful. It suggest that you make a double batch, and stir into whole grains, drizzle over vegetables, or use as a sauce for lighter mac and cheese. I hope you enjoy this spin on veggie lasagna!
Yield: Serves 6 (serving size: 1 piece)
Total time: 1 Hour, 34 Minutes
Recipe Time
Hands-on: 36 Minutes
Total: 1 Hour, 34 Minutes
Nutritional Information
Calories 363
Fat 16.2 g
Satfat 6.3 g
Monofat 5.2 g
Polyfat 2.2 g
Protein 22 g
Carbohydrate 36 g
Fiber 7 g
Cholesterol 33 mg
Iron 3 mg
Sodium 584 mg
Calcium 444 mg
Sugars 7 g
Ingredients
3 cups cubed peeled butternut squash
1 cup plus 1 tablespoon organic vegetable broth, divided
1 cup fat-free milk
4 garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash of ground nutmeg
2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup), divided
1 tablespoon olive oil
1 small onion, chopped (about 3/4 cup)
1 pound sliced cremini mushrooms
1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)
3 tablespoons pine nuts, toasted and chopped
Cooking spray
6 whole-wheat lasagna noodles (such as Bionaturae), cooked
3/4 cup part-skim ricotta cheese
1 ounce finely grated fresh Parmigiano-Reggiano cheese (about 1/4 cup)
Preparation
1. Preheat oven to 375°.
2. Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil. Reduce heat to medium; simmer until squash is tender (about 20 minutes). Remove from heat.
3. Place squash mixture in a blender. Add salt, pepper, and nutmeg. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; add Gruyère cheese and 1.5 ounces mozzarella cheese, stirring until cheese melts and mixture is smooth.
4. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates. Add chard and remaining 1 tablespoon broth. Cover and cook 2 minutes or until chard wilts. Place chard mixture in a fine sieve; drain 5 minutes. Place chard mixture in a bowl. Add pine nuts; toss to combine.
5. Spread 1/2 cup squash sauce in bottom of a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half of chard mixture. Dollop ricotta cheese on top of chard. Spread half of remaining sauce over top. Arrange 3 noodles over sauce. Top with remaining chard mixture; top with remaining sauce. Sprinkle evenly with remaining 1.5 ounces mozzarella cheese and Parmigiano-Reggiano cheese. Cover with foil coated with cooking spray. Bake at 375° for 35 minutes. Uncover and bake an additional 10 minutes or until bubbly.
6. Preheat broiler to high. (Keep lasagna in oven.)
7. Broil lasagna 3 minutes or until cheese is golden brown. Remove from oven; let stand 10 minutes.
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