Easy, Creamy, Low Calorie Butternut Squash Lasagna

• 12 sheets no-boil lasagna noodles (I use Barilla flat-rolled homemade style. There will be extras in the box if you use these)
• 1 small butternut squash (peeled, seeded, and chopped into small bite sized pieces)
• 4 cups fresh spinach
• 2 (12 ounce) packages frozen butternut squash puree (thawed)
• 15 ounces part-skim ricotta cheese
• 4 tablespoons asiago cheese (shredded) or 4 tablespoons parmesan cheese (shredded)
• 2 teaspoons asiago cheese (shredded) or 2 teaspoons parmesan cheese (shredded)
• 2 cups 2% mozzarella cheese (shredded)
• 1/4 cup skim milk
• 1 teaspoon garlic powder (or to taste)
• 1/4 teaspoon dried garlic flakes (or to taste)
• 1/4 teaspoon dried shallots (or to taste)
• 1/4 teaspoon Italian herb seasoning (or to taste)
• 1 teaspoon salt (or to taste)
• 1 teaspoon black pepper (or to taste)

1. Components.
2. Butternut Squash.
3. Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
4. Squash "Marinara".
5. Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
6. Ricotta Mixture.
7. Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
8. Cream Sauce.
9. In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
10. Assembly and cooking.
11. Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
12. Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.

noodles, butternut squash, fresh spinach, puree, ricotta cheese, asiago cheese, asiago cheese, mozzarella cheese, milk, garlic, garlic, shallots, italian herb seasoning, salt, black pepper

Taken from www.food.com/recipe/easy-creamy-low-calorie-butternut-squash-lasagna-441502 (may not work)