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Winter Squash and Spinach Lasagna

Ingredients

  • 1 10-ounce container low sodium cottage cheese
  • 1 10-ounce package frozen leaf spinach, thawed and squeezed of excess moisture
  • 3 oz. part skim mozzarella, coarsely grated (about ¾ c)
  • 4 tbsp. grated pecorino
  • 1/8 tsp. freshly grated nutmeg
  • 1 10-ounce package frozen squash puree, thawed
  • 8 no-boil lasagna noodles
  • 1/2 c. crème fraiche
  • 1 tbsp. water
  • salt
  • pepper

Directions

  1. Heat oven to 425F. In a food processor, puree the cottage cheese and spinach until smooth. Transfer to a bowl and fold in 1/2 cup mozzarella, 2 tablespoons pecorino, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Spread 1/2 cup squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 3/4 cup) of the cottage cheese mixture; repeat twice.
  3. Place the remaining 2 noodles on top. In a small bowl, combine the crème fraiche and water and spread over the top of the noodles. Sprinkle with the remaining 1/4 cup mozzarella and 2 tablespoons pecorino.
  4. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes. Broil 2 minutes.

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