Ingredients
- 1 package (10 ounces) frozen cubed butternut squash, thawed
- 2 teaspoons olive oil
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- MUSHROOMS:
- 4 large portobello mushrooms, coarsely chopped
- 2 teaspoons balsamic vinegar
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- SAUCE:
- 2 cans (28 ounces each) whole tomatoes, undrained
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup fresh basil leaves, thinly sliced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- LASAGNA:
- 9 no-cook lasagna noodles
- 4 ounces fresh baby spinach (about 5 cups)
- 3 cups part-skim ricotta cheese
- 1-1/2 cups shredded part-skim mozzarella cheese
Directions
- Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine ingredients for mushrooms. Transfer vegetables to separate foil-lined 15x10x1-in. baking pans. Roast 14-16 minutes or until tender, stirring occasionally.
- Meanwhile, for sauce, drain tomatoes, reserving juices; coarsely chop tomatoes. In a large saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute longer. Stir in chopped tomatoes, reserved tomato juices, basil, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 35-45 minutes or until thickened, stirring occasionally.
- Spread 1 cup sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1 cup sauce, spinach and mushrooms. Continue layering with three noodles, 1 cup sauce, ricotta cheese and roasted squash. Top with remaining noodles and sauce. Sprinkle with mozzarella cheese.
- Bake, covered, 30 minutes. Bake, uncovered, 15-20 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts
1 piece: 252 calories, 10g fat (5g saturated fat), 27mg cholesterol, 508mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.
