Noodle-Less Butternut Squash Lasagna
Slices of butternut squash stand in for noodles in this veggie-packed lasagna with spinach, mushrooms and a creamy Parmesan cheese sauce. You can make the Parmesan cheese sauce with regular flour or swap in gluten-free flour to make this dish gluten-free. Look for a squash with a long, straight neck for the best results. Serve with a green salad for a vegetarian meal that you'd be happy to serve to company.
Source: Eatingwell.com, June 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 cup
Per Serving:
288 calories; protein 15.4g; carbohydrates 30.6g; dietary fiber 4.8g; sugars 8.9g; fat 11.9g; saturated fat 5.1g; cholesterol 26.8mg; vitamin a iu 18868.9IU; vitamin c 25.8mg; folate 167.6mcg; calcium 449.6mg; iron 2.8mg; magnesium 109.7mg; potassium 907.8mg; sodium 446mg; thiamin 0.3mg.
Exchanges:
1 fat, 1 starch, 1/2 high-fat protein, 1/2 medium-fat protein, 1/2 reduced-fat dairy, 1/2 vegetable