Lasagna gets fresh flavor and color when you make it with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. Edward and Danielle Walker, Traverse City, Michigan.
Ingredients For Butternut & Portobello Lasagna Recipe
1 Package frozen cubed butternut squash, thawed
2 teaspoon Olive oil
1 teaspoon Brown sugar
0.25 teaspoon Salt
0.125 teaspoon Pepper
Mushrooms
4 Large portobello mushrooms, coarsely chopped
2 teaspoon Balsamic vinegar
2 teaspoon Olive oil
0.25 teaspoon Salt
0.125 teaspoon Pepper
Sauce
2 can Whole tomatoes, undrained
2 teaspoon Olive oil
2 Garlic cloves, minced
1 teaspoon Crushed Red Pepper Flakes
0.5 cup Fresh basil leaves, thinly sliced
0.25 teaspoon Salt
0.125 teaspoon Pepper
Lasagna
9 No cook lasagna noodles
4 ounce Fresh baby spinach
3 cup Part Skim Ricotta Cheese
1.5 cup Shredded Part Skim Mozzarella Cheese
Nutrition value
239
calories per serving
11 g Fat16 g Protein17 g Carbs11 g FiberOther
Current Totals
11 g Fat
16 g Protein
17 g Carbs
11 g Fiber
MacroNutrients
Carbs
17 g
Protein
16 g
Fiber
11 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
290 mg
Iron
4 mg
Vitamin A
267 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
5 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
67 mg
Manganese
1 mg
Phosphorus
390 mg
Selenium
13 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment