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Skinny Butternut Squash Lasagna

5
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Easy

Ingredients

cooking spray

5 spray(s)

uncooked shallot(s)

1 item(s), minced

garlic clove(s)

1 medium clove(s), minced

fresh sage

1 Tbsp, minced

freshly grated nutmeg

⅛ tsp

cayenne pepper

1 pinch

all-purpose flour

1 Tbsp

skim milk

⅓ cup(s)

grated Parmesan cheese

3 Tbsp

cooked winter squash

12 oz, defrosted

Skinny Pasta Konjac noodles, lasagna shape (WW endorsed)

1 bag(s)

shredded part-skim mozzarella cheese

⅓ cup(s)

panko breadcrumbs

2 Tbsp, seasoned

Instructions

  1. Preheat oven to 350 degrees and coat a small gratin with cooking spray.
  2. Spray saucepan with cooking spray and add shallot and garlic.
  3. Cook for 2-3 minutes or until softened.
  4. Add sage, nutmeg, and cayenne pepper. Stir in flour to coat. Whisk in milk until it begins to thicken. Stir in parmesan to melt. Stir in winter squash.
  5. Spread 1/3 of squash mixture in the bottom of prepared pan.
  6. Layer 3 Skinny Pasta Lasagna Noodles on top. Repeat with 2 more layers. Top with shredded mozzarella.
  7. Combine panko and remaining 1 TB parmesan and sprinkle on top of mozzarella.
  8. Spray lightly with cooking spray. Bake for 15 minutes or until cheese is melted and topping begins to brown. Let cool slightly before serving.

Notes

Yields: 2 pieces lasagna Serving size 1 piece

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