Spaghetti Squash Lasagna Recipe

by Editorial Staff

Low-calorie, healthy vegetarian lasagna with pumpkin and spinach recipe. For cooking, it is recommended to use lasagna sheets that do not require boiling, so you will save time. Instead of the traditional bechamel and ricotta sauce, make a skim milk sauce thickened with cornstarch and spinach. It turns out to be very creamy and, together with semi-fat-free mozzarella, gives an amazing viscous effect. And fresh, sweet pumpkin will make your lasagna very satisfying and give it a rich, deep flavor. The lasagna is first baked under the foil and then opened so that a golden cheese crust appears on top.

Ingredients

  • 9 no-boil lasagna sheets
  • 1 tablespoon. l. olive oil
  • 3 cloves garlic, finely chopped
  • 1 large onion, finely chopped
  • 4 tablespoon. milk with a fat content of 1%
  • 1/4 tablespoon. corn starch
  • 2 packs of 140 gr. spinach
  • 0.5 tablespoon parsley, finely chopped + additionally for serving
  • 1/4 teaspoon. grated nutmeg
  • 2 tablespoon. grated semi-fat-free mozzarella
  • 1 butternut squash (about 1.3 kg.), peeled and seeds, cut in half lengthwise and cut into slices 0.5 cm thick

Instructions

  1. Preheat oven to 200 ° C. Soaks the lasagna sheets in warm water. Heat olive oil in a large skillet over medium heat. Add garlic, onion, salt, and pepper. Cook, stirring occasionally until vegetables are tender and lightly browned, about 10 minutes. If the mixture gets too dry, add 1-2 tbsp water.
  2. Meanwhile, in a small bowl, combine 0.5 tablespoon. milk and cornstarch until smooth. Heat the remaining 3.5 tablespoons in a large saucepan. milk and bring to a boil. Combine the cornstarch mixture with the milk and bring to a boil again.
  3. Cook, stirring occasionally, until the milk thickens to a batter, about 5 minutes. Add the onion mixture, spinach, parsley, and nutmeg and cook until the spinach withers. Season with salt and pepper to taste.
  4. Remove from heat. Drain the noodles. Distribute 1 tablespoon. spinach mixture on the bottom of a 22x32cm glass or ceramic baking dish. Place 3 sheets on top. Then layout half the pumpkin pieces, slightly overlapping, and sprinkle with 1/3 of the mozzarella.
  5. Place 1 tablespoon on top of the cheese. spinach mixture, then again 3 noodle leaves, the remaining pumpkin, and another 1/3 of the mozzarella. Top again cover 1 tablespoon. spinach mixture, then the last 3 noodle leaves, and the remaining 1 tablespoon. spinach mixtures. Cover tightly with foil and set aside the remaining mozzarella.
  6. Bake for 40 minutes. Remove the foil and sprinkle the lasagne with the remaining mozzarella. Bake until bubbles form and pumpkin is tender, about 15 minutes. Let stand at least 10 minutes before serving.

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