Check out this flavorful Butternut Squash and Spinach Lasagna recipe. Layers of veggies and noodles make Butternut Squash and Spinach Lasagna a success at the dinner table, potlucks or any time you want to showcase fall produce.
What You Need
Original recipe yields 12 servings
1 jar (15 oz.) CLASSICO Creamy Alfredo Pasta Sauce
1 cup POLLY-O Original Ricotta Cheese
2 cloves garlic, minced
9 lasagna noodles, cooked
1 butternut squash (2 lb.), peeled, cut into 1/2-inch cubes
1 pkg. (5 oz.) baby spinach leaves
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
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* Made with quality cheeses crafted in the USA.
Let's Make It
Heat oven to 350°F.
Mix pasta sauce, ricotta and garlic until blended.
Spread 2/3 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the squash and spinach, and 1/2 cup cheese. Repeat layers. Top with remaining noodles, pasta sauce mixture and cheese; cover.
Bake 50 min. to 1 hour or until squash is tender, uncovering for the last 10 min.
Serve with a crisp mixed green salad to balance out the meal.
Substitute chopped Swiss chard for the spinach.
Prepare using 5 cups frozen cubed butternut squash.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.