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Squash and Mushroom Lasagna
Source: dLife

Lasagna with a combination of white and red sauce mixed with winter squash and a variety of mushrooms.

Prep Time: 30 minutes
Cook Time: 80 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 264.1
Total Carbs 44.4 g
Dietary Fiber 7.2 g
Sugars 8.2 g
Total Fat 4.4 g
Saturated Fat 1.2 g
Unsaturated Fat 0.3 g
Potassium 592.7 mg
Protein 12.6 g
Sodium 222.7 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 1/2 Meat , 1/2 Milk , 1/2 Other Carbs , 2 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat a cooking spray coated frying pan over medium heat. Cook onions and garlic 3 to 4 minutes. Mix in mushrooms and cook 5 minutes. Pour in wine and bring to a boil. Sauté over medium heat until almost all liquid is evaporated, about 5 minutes, stirring frequently. Sprinkle with salt and pepper.
  2. Sauté shallots and margarine in a medium pot 2 to 3 minutes or until soft. Mix in flour, rosemary, and thyme and cook 1 to 2 minutes, stirring continually. Stir in milk and bring to a boil, whisking continually, about 1 minutes or until sauce is thick. Add spaghetti sauce, cream cheese, and 1/2 cup Parmesan cheese; cook, stirring occasionally 5 to 7 minutes, sauce will be hot and cream cheese should be melted. Sprinkle with salt and pepper.
  3. Mix 1 cup sauce into mushrooms mixture. Spoon 1/2 cup of the extra sauce in the bottom of a 13 x 9 inch baking pan. Lay 4 noodles in pan, overlapping edges. Spread 1/2 of the mushroom mixture and squash slices over noodles and top with 1 cup of sauce. Continue on with layers, finishing with noodles and sauce. Top with 1/4 cup Parmesan cheese.
  4. Preheat oven to 350 degrees F.
  5. Bake lasagna 50 to 60 minutes. Let rest 10 minutes before serving.

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