2019-11-01 Good Housekeeping

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COMFORT FOOD

30 GH NOVEMBER^2019

Winter Squash &

Spinach Lasagna

Prep 10 min. | To t a l 55 min.

1. Heat oven to 425 °F. In food processor, puree

10 oz each cottage cheese and frozen chopped

spinach (thawed and squeezed dry) until smooth.

Transfer to bowl. Fold in 1⁄2 cup coarsely grated

part-skim mozzarella, 2 Tbsp grated pecorino

cheese, 1⁄2 tsp salt, 1⁄4 tsp pepper and 1⁄8 tsp

grated nutmeg.

2. Spread 1⁄2 cup frozen squash puree (thawed)
   on bottom of 8-in.-square baking dish. To p with

2 no-boil lasagna noodles and spread 1⁄4 cup

squash puree on top. Dollop with 3⁄4 cup cheese

mixture; repeat twice. Place 2 noodles on top.

Combine 1⁄2 cup crème fraîche with 1 Tbsp water;

spread over noodles. Sprinkle with 1⁄4 cup grated

mozzarella and 2 Tbsp grated pecorino.

3. Cover tightly with oiled foil and bake 15 min.
   Uncover; bake until noodles are tender, 8 to
   10 min. Broil 2 min.
   SERVES 4 About 460 cal, 19.5 g fat (11.5 g sat), 26 g pro, 585 mg sodium, 45 g carb, 5 g fiber