Lighter Butternut Squash Lasagna

A lightened version of a giada de laurentiis recipe that's just as satisfying as the original! defrosted frozen squash can be used in place of fresh in a pinch!

Steps

Preheat oven to 375.

Boil lasagna noodles according to package directions.

Drain , but keep them in their pot with the lid on to keep them flexible while you work.

Melt the butter in a heavy medium-size saucepan over medium heat.

Add the flour and whisk for 1 minute.

Gradually whisk in the milk.

Bring to a boil over medium-high heat.

Reduce the heat to medium and simmer until the sauce thickens slightly , whisking often , about 5 minutes.

Season the sauce with nutmeg , salt and pepper to taste , and stir in chopped basil.

Lightly coat a 13 by 9 baking dish with non-stick spray.

Spread 1 cup of the sauce over the prepared baking dish.

Arrange 1 layer of lasagna noodles on the bottom of the pan.

Spread 1 / 3 of the squash puree over the noodles.

Sprinkle with 1 / 2 cup of mozzarella cheese.

Drizzle with another cup of sauce.

Repeat layering 3 more times , ending with a layer of noodles.

Finish by pouring the remaining sauce over the top and sprinkling lasagna with the r.

Ingredients

nonstick cooking spray, butternut squash, salt, fresh ground black pepper, butter, all-purpose flour, nonfat milk, nutmeg, fresh basil leaf, whole wheat lasagna noodles, part-skim mozzarella cheese