Love for Food

This is another dish I got out of the Make-Ahead Meals Made Healthy, cookbook by Michele Borboa, M.S., which I rented from the library a few weeks ago. It's a lot of work to make but a lot of fun! This is not only a healthier version of the classic dish but adds a new spin. The addition of butternut squash, cinnamon, and nutmeg add a sweet component to the non-traditional lasagna. Great as a main dish for both vegetarian and meat eaters alike!

Ingredients: Serves 10
1 2lb. butternut squash
salt/pepper
1 tablespoon olive oil
2 cloves garlic minced
1 shallot
1 160z container of FF ricotta cheese
8 oz cleaned baby spinach
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon nutmeg
1 teaspoon cinnamon
1 bunch red chard, washed
1 jar 28oz tomato sauce
8 uncooked whole wheat lasagna noodles
1 1/2 cups shredded mozzarella cheese

Method:

• Chop the shallot. Remove stems from chard and coarsely chop.
• Polk holes in the squash. Place in the microwave for six minutes. Let squash cool. Use a veggie peeler to remove the skin. Cut lenghtwise and remove the seeds slice into half moon rounds.
• Preheat oven to 350F spray a 13*9 baking dish with cooking spray.
• In a large skillet heat oil over medium heat, cook garlic and shallot, add spinach and cook until wilted.
• Transfer spinach and liquid to a medium bowl to cool. Stir in parm, ricotta, oregano, nutmeg, and cinnamon.
• In the same saucepan add chard and season with salt and pepper cook until wiled, add more water if necessary.
• Pour 1/2 cup tomato sauce on baking dish and spread out, lay three or four noodles on sauce. Spread half of ricotta mixture on noodles. Layer with squash. Lay three or four noodles on top and cover with more tomato sauce. Cover with card and spread the remaining ricotta cheese mix on top. Cover with remaining noodles and sauce than sprinkle mozzarella cheese on top.
• Bake for 40-50 minutes.

Weight Watcher Points +: 12 points per serving