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Squash and Mushroom Lasagna Recipe

Squash and Mushroom Lasagna Recipe

8 servings

 

Ingredients:

1 cup sliced onion

1 tablespoon minced garlic

1 pound portobello or cremini mushrooms, sliced

1/2 cup dry white wine or vegetable broth

Salt and pepper, to taste

1/4 cup finely chopped shallots or green onions

2 teaspoons margarine or butter

3/4 teaspoon each: dried rosemary and thyme leaves

1/4 cup all-purpose flour

2 cups each: fat-free milk, prepared reduced-sodium spaghetti sauce

4 ounces fat-free cream cheese, cubed

3/4 cup grated fat-free parmesan cheese, divided

12 lasagna noodles, cooked

1 pound acorn or butternut squash, peeled, thinly sliced

Method:

Saute onion and garlic in lightly greased large skillet 3 to 4 minutes, add mushrooms and saute 5 minutes. Add wine and heat to boiling, reduce heat to medium and cook until mixture is dry, about 5 minutes. Season to taste with salt and pepper.

 

Saute shallots and herbs in margarine in medium saucepan until tender, 2 to 3 minutes. Whisk in combined flour and milk and heat to boiling, whisking until thickened, about 1 minute. Mix in spaghetti sauce, cream cheese, and 1/2 cup parmesan cheese, cook, stirring until sauce is hot and cream cheese melted, about 5 minutes. Season to taste with salt and pepper.

 

Stir 1 cup sauce into mushroom mixture. Spread about 3/4 cup remaining sauce in bottom of 13 x 9-inch baking pan, arrange 4 noodles in pan, overlapping edges. Spoon 1/2 of mushroom mixture and squash slices over noodles and spread with 3/4 cup sauce. Sprinkle with remaining 1/4 cup parmesan cheese. Bake at 350 degrees, loosely covered, until noodles and squash are tender, 50 to 60 minutes. Let stand 10 minutes before serving.

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