Butternut Squash Lasagna
Source of Recipe
Q&ER
List of Ingredients
1 1/2 cups skim milk divided
1/2 cup all-purpose flour divided
3 Tbsp. fat-free sour cream
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/2 tsp. pepper, divided
6 scallions, sliced
3 zucchini, chopped
1 clove garlic, minced
1 Tbsp. chopped fresh rosemary pr 1 tsp. dried
1 Tbsp. olive oil
2 Tbsp. tomato paste
1 large butternut squash, peeled and thinly sliced
1/2 cup grated romano cheese
Recipe
In a bowl, combine tomatoes and 1 cup boiling water; let stand 15 minutes.
Drain; reserve liquid.
In a cup stir together 1/2 cup milk and 1/4 cup flour.
In saucepot, heat remaining 1 cup milk over medium heat 5 minutes. Whisk in flour mixture; bring to a simmer, stirring 1 minute or until thickened.
Remove from heat; add sour cream, parsley and 1/4 tsp. each of the salt and pepper. Whisk until smooth.
In skillet, cook next 4 ingredients and tomatoes in oil over medium heat 5 minutes or until tender.
Add tomato liquid and paste; bring to a simmer.
Cook 10 minutes or until thickened.
Meanwhile, preheat oven to 400 degrees.
Sprinkle squash with remaining 1/2 cup flour and remaining salt and pepper.
In a 9'inch square baking dish, layer sauce, squash, vegetable mixture and cheese.
Repeat ending with squash and sauce.
Cover with foil and bake 20 minutes more or until tender.
Let stand 15 minutes before serving.
SERVES 4
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