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Total Time:
1 hr 40 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr 15 min
Yield: 8 servings
Level:Intermediate
Read more at:
http://www.foodnetwork.com/recipes/foodnetwork-kitchens/squash-and-spinachlasagna-recipe.html?oc=linkback
Ingredients
9 no-boil lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
4 cups lowfat (1-percent) milk
1/4 cup cornstarch
Two 5-ounce packages baby spinach
1/2 cup fresh flat-leaf parsley leaves, finely
chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 butternut squash (about 2 1/2 pounds),
peeled, seeded, halved lengthwise and cut
into 1/4-inch-thick half-moons
2 cups shredded part-skim mozzarella
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Directions