Skinny Butternut Squash Lasagna
- Prep
- 0:10
- Cook
- 0:15
- Serves
- 2
- Difficulty
- Easy
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cooking spray5 spray(s)
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uncooked shallot(s)1 item(s), minced
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garlic clove(s)1 clove(s), medium, minced
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fresh sage1 Tbsp, minced
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freshly grated nutmeg⅛ tsp
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cayenne pepper1 pinch
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all-purpose flour1 Tbsp
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skim milk⅓ cup(s)
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grated Parmesan cheese3 Tbsp
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cooked winter squash12 oz, defrosted
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Weight Watchers Skinny Pasta Konjac noodles, lasagna shape (WW endorsed)1 bag(s)
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shredded part-skim mozzarella cheese⅓ cup(s)
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panko breadcrumbs2 Tbsp, seasoned
- Preheat oven to 350 degrees and coat a small gratin with cooking spray.
- Spray saucepan with cooking spray and add shallot and garlic.
- Cook for 2-3 minutes or until softened.
- 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.
- Spread 1/3 of squash mixture in the bottom of prepared pan.
- Layer 3 Skinny Pasta Lasagna Noodles on top. Repeat with 2 more layers. Top with shredded mozzarella.
- Combine panko and remaining 1 TB parmesan and sprinkle on top of mozzarella.
- Spray lightly with cooking spray. Bake for 15 minutes or until cheese is melted and topping begins to brown. Let cool slightly before serving.