Look for a squash with a long, straight neck for the best results.
Serve with a green salad for a vegetarian meal that you’d be happy to serve to company.
Whisk constantly until the sauce comes to a simmer and thickens.
Continue cooking and stirring for 1 minute.
Combine spinach and ricotta in a medium bowl.
Heat oil in a large skillet over medium-high heat.
Add onion and mushrooms; cook, stirring, until soft and browned, about 5 minutes.
Add wine and simmer until the wine has nearly evaporated, 1 to 2 minutes.
Preheat oven to 400 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Smear the bottom of the prepared dish with 1/2 cup of the cheese sauce.
Line the bottom with a single layer of squash slices.
Spread half the spinach mixture over the squash.
Spoon on another 1/2 cup sauce.
Add a third layer of squash slices, the remaining spinach mixture and another 1/2 cup sauce.
Finish with the remaining squash slices and sauce.
Sprinkle with shredded cheese.
Lightly coat a large piece of foil with cooking spray and tightly cover the dish.
Bake for 45 minutes.
Uncover and bake until bubbling and starting to brown, 15 to 20 minutes more.
Let the lasagna stand for at least 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
