Nutrition Facts

• • Calories: 250
  • Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 248mg
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 14g

Ingredients

• • 1 Tbsp olive oil
  • 1 butternut squash (2 lb), peeled, seeded, and cut into 1-inch cubes
  • Black pepper to taste
  • 1/2 cup water
  • 1/4 cup reduced-calorie trans fat free margarine
  • 3 Tbsp all-purpose flour
  • 3 cups skim milk
  • 1/8 tsp nutmeg
  • 1 cup fresh basil leaves
  • 2/3 lb whole wheat lasagna noodles
  • 2 1/2 cups shredded reduced-fat mozzarella cheese
  • 2 Tbsp grated Romano cheese

Preparation

• • Preheat oven to 375°.
  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat with the oil. Sprinkle with pepper. Pour the water into the skillet. Cover and simmer over medium heat until the squash is tender, stirring occasionally, about 30 minutes. Transfer the squash to a food processor or blender and blend until smooth. Season the squash purée, to taste, with black pepper. Set aside.
  • In a heavy medium saucepan, melt the margarine over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and whisk to blend. Season the sauce with pepper, to taste.
  • Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.
  • Lightly coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/4 of the squash purée over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Drizzle 1/2 cup sauce over the noodles. Repeat layering 3 more times.
  • Cover baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining 1/2 cup mozzarella and the Romano cheese over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

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