Tonight, we'll be having the following recipe. I came across this in one of my Cooking Light magazines. It jumped out at me several months ago, but I never got around to trying it. It requires roasting the vegetables, which sounds so delicious. And, since it's from Cooking Light, i know that the recipe will be healthy. Score! With our Meatless Meal adventure underway, I thought it'd be the perfect Kick-Off Recipe.
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Meatless Meals
Meatless Meals
6 cups (1/2-inch) cubed peeled butternut squash (about 2 1/2 pounds)
2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
2 cups coarsely chopped onion, divided
1 tablespoon olive oil
Cooking spray
4 cups 1% low-fat milk
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 bay leaf
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
9 packaged no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 1/4 cups (1/2-inch) cubed peeled sweet potato (about 1 pound)
2 cups coarsely chopped onion, divided
1 tablespoon olive oil
Cooking spray
4 cups 1% low-fat milk
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 bay leaf
1.5 ounces all-purpose flour (about 1/3 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) grated Parmigiano-Reggiano cheese
9 packaged no-boil lasagna noodles
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1. Preheat oven to 450°.
2. Combine squash, potato, 1 cup chopped onion, and oil in a roasting pan coated with cooking spray, tossing to coat vegetables. Bake at 450° for 30 minutes or until vegetables are tender, stirring once; set aside.
3. Combine remaining 1 cup onion, milk, nutmeg, cinnamon, and bay leaf in a medium saucepan over medium-high heat; bring to a simmer. Remove from heat; let stand 15 minutes. Strain milk mixture through a fine sieve over a bowl; discard solids. Return milk mixture to pan. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour, salt, and pepper to milk mixture, stirring with a whisk. Cook over medium heat 10 minutes or until thick, stirring frequently with a whisk. Remove from heat; stir in Parmigiano-Reggiano cheese.
4. Preheat oven to 375°.
5. Spread 1/2 cup milk mixture in bottom of a 13 x 9–inch baking dish coated with cooking spray. Arrange 3 noodles over milk mixture; top with half of squash mixture, 1/2 cup mozzarella, and 1 cup milk mixture. Repeat layer with noodles, squash mixture, mozzarella, and milk mixture. Top with remaining 3 noodles. Spread remaining milk mixture over noodles, and sprinkle with remaining 1/2 cup mozzarella. Cover with foil coated with cooking spray. Bake at 375° for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Nutritional Information
Calories:322 (24% from fat) , Fat:8.4g (sat 3.9g,mono 2.2g,poly 0.5g) , Protein:16.6g , Carbohydrate:45.8g
Fiber:4.6g, Cholesterol:19mg , Iron:2.1mg , Sodium:471mg , Calcium:422mg
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Yum! I roasted the squash, onions and sweet potatos yesterday. It smelled DIVINE. I'll be putting it all together tonight for dinner - so I'll stop back tomorrow with a report on how it goes. If you try this recipe, let me know your thoughts on it!
Do you have a good Meatless Meal recipe? Pass it along! I would love to try it and post it for the rest of the community!
Happy Eating!
This was really good. We made it tonight and me and my husband both really enjoyed it! We're thinking next time maybe we'll roast some garlic with the veggies.
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