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Butternut Squash, Spinach & Caramelized Onion Lasagna-Weight Watchers

Here’s another favorite recipe from the archives.  Butternut Squash, Spinach & Caramelized Onion Lasagna.  Some of my favorite recipes happen when my pantry doors are bulging and I refuse to go to the grocery store.

An open box of lasagna noodles, a butternut squash waiting patiently to be called to duty, an onion, pecans, a box of frozen chopped spinach, Laughing Cow Garlic & Herb Wedges, milk, flour, seasonings and parmesan cheese are all ingredients we typically have on hand.  A little creativity brings it all together.

Butternut Squash, Spinach & Caramelized Onion Lasagna
Prep time
Cook time
Total time
Serves: 4
  • 4 lasagna noodles, boiled according to package instructions
  • 1 small butternut squash, peeled and sliced about ¼-inch thick
  • 1 small onion, peeled and sliced
  • 1 Tbl. olive oil
  • sea salt
  • freshly cracked pepper
  • ½ tsp. dried thyme
  • ½ tsp. Mrs. Dash garlic & herb seasoning
  • ½ cup chopped pecans
  • 1 box frozen chopped spinach, thawed
  • ½ cup shredded Parmesan cheese
For the cream sauce...
  • 1 Tbl. butter
  • 1 Tbl. flour
  • 1 cup milk
  • 2 Laughing Cow Garlic & Herb wedges
  • ¼ cup shredded Parmesan cheese
  • sea salt
  • freshly cracked pepper
  • pinch cayenne
  1. Preheat oven to 400 degrees.
  2. Toss sliced butternut squash and onions in olive oil, salt, pepper, thyme, and Mrs. Dash. Spread in a single layer on a shallow baking sheet. Roast for 20 minutes, stirring after 10 minutes. Sprinkle with chopped pecans for the last 5 minutes of cooking time.
  3. Meanwhile, cook Lasagna noodles according to package instructions. Drain, run under cool water and reserve.
  4. Squeeze thawed spinach in paper towels to remove all liquid.
For the cream sauce...
  1. Melt butter in a medium sauce pan over medium-low heat, dust in flour and stir until bubbly. Slowly whisk in milk and allow to come up to a low boil. Remove from heat. Add in Laughing Cow wedges, ¼ cup shredded Parmesan cheese, and seasoning. Stir until well blended.
To assemble...
  1. Coat a 1.5 quart small baking dish with cooking spray. Cover the bottom with a little cream sauce. Add a layer of lasagna noodles, spinach, butternut squash, caramelized onion, and toasted pecans. Top with a layer of creamed sauce and a sprinkle of cheese. Repeat.
  2. Bake at 350 for 30 minutes or until golden brown. Let stand 5 minutes before slicing.
Nutrition Information
Calories: 341 Fat: 17.6 Saturated fat: 6.2 Carbohydrates: 32.2 Sugar: 4.7 Sodium: 470 Fiber: 5.2 Protein: 15.2 Cholesterol: 26.5




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