butspinlas

Submitted by: Vivian Siismets
October 2001

Ingredients:
Vegetable filling:
2 teaspoons olive oil
3 cups chopped leek
1 tablespoon chopped fresh sage or 1 teaspoon dried
3 garlic cloves,minced
5 cups cubed,peeled butternut squash
1/2 cup white wine
1/2 cup water
1/4 teaspoon black pepper
1 10 oz pkg frozen spinach,thawed,drained and squeezed dry

Sauce:
3 tablespoons flour
2 1/2 cups skim milk
1/4 cup 1/3 less fat cream cheese
1/4 teaspoon gound nutmeg
1/4 teaspoon black pepper

Remaining ingredients:
1 1/4 cups shredded mozzarella
3/4 cup shredded provolone
cooking spray
12 cooked lasagna noodles

1. Preheat oven to 400 degrees.
2. To prepare vegetable filling, heat oil in a large nonstick skillet over medium heat. Add leek, chopped sage and garlic; saute 5 minutes. Add squash, wine,and water; cover and cook 20 minutes or until squash is tender.Stir in pepper and spinach.
3. To prepare sauce, place flour in a large saucepan and gradually add milk, stirring with a whisk until blended.Place over medium heat and cook until thick (aouvt 10 minutes), stirring constantly. Remove from heat;add cream cheese,nutmeg,and 1/8 teaspoon extra pepper.
4. Combine both cheeses together. Spread 1/2 cup sauce in bottom of a 13x9 baking pan coated with cooking spray. Arrange 3 noodles over sauce;top with 2 cups vegetable filling, 1/2 cup cheese mixture and 1/2 cup sauce. Repeat layers ending with noodles. Spread remaining sauce over noodles. Cover and bake at 400 degrees for 30 minutes. Uncover and sprinkle 1/2 cup cheese and bake additional 10 minutes. Let stand 10 minutes before serving.