Low Carb Lasagna Adaptation

Name: Low Carb Lasagna Adaptation
Yield: 4 Servings
Ingredients: 2 Tsp Canola Oil; 1 Diced Red Onion; Fresh Spinach; 3/4 Cup Plain Low fat Yogurt (Kalona Supernatural Organic); 1/3 Cup Dean's Fat Free Milk; 2 (8 Oz) packages of Kraft Creamy Melt Italian blend; 1.5 Tbsp All Purpose Flour; 3 Medium Eggs; 1 Butternut Squash; Cooking Spray; 1 Cup Ricotta Cheese; Shredded Gruyere Cheese; Italian Spice Mix

Jeff Lynch @hobbit_chef

My husband Christopher and I decided on a Saturday night to try a Lasagna competition. He made his Aunt Melissa's recipe, and I am making a Low Carb vegetarian Lasagna from Cooking Light Magazine. I changed up the cheeses some, but I'm hoping the grated Kraft Creamy Melt Italian Five Cheese blend comes close to the low calorie benefits of the original recipe.

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Ingredients

70 minutes

4 Servings

2 Tsp Canola Oil
1 Diced Red Onion
Fresh Spinach
3/4 Cup Plain Low fat Yogurt (Kalona Supernatural Organic)
1/3 Cup Dean's Fat Free Milk
2 (8 Oz) packages of Kraft Creamy Melt Italian blend
1.5 Tbsp All Purpose Flour
3 Medium Eggs
1 Butternut Squash
Cooking Spray
1 Cup Ricotta Cheese
Shredded Gruyere Cheese
Italian Spice Mix

Cooking Instructions

1

Preheat the oven to 350 degrees. Peel and slice the Squash into thin, Lasagna like slices. The original recipe suggested using a Mandolin to keep the slices of uniform thickness, but I'd recommend just slicing it as close to uniform as possible. Place the squash slices in an 8 oz square microwave safe glass baking dish, and microwave the squash slices for 4 minutes, covered with Saran Wrap. Remove the squash slices, and spray the glass dish with Cooking Spray.
2

Roughly dice the red onion, and saute it with the garlic for about 4 minutes. Clean the spinach leaves, and wilt them in the pan with the onions and garlic.
3

Get your blender out, and put yogurt, milk, and 1 Package of Kraft Creamy Melt cheese in the blender. Blend the mixture for 20 seconds. Add flour, salt, and eggs, then blend for another minute.
4

Pour 1/2 Cup of the yogurt/milk sauce into the square glass baking pan. Place a layer of the microwaved Butternut Squash atop the yogurt/milk sauce in the baking pan. Layer the onion/garlic/wilted spinach mixture, Gruyere Cheese, and the remaining package of Kraft Creamy Melt Italian cheese, for 2-3 layers if possible. Pour the remaining yogurt mixture over the top of the layers, top it with more Gruyere, and sprinkle Italian Spice Mix on top of the cheese.
5

Bake the mixture for 50 Minutes. Remove the pan from the oven and start the broiler. Broil the Lasagna for 4 more minutes to crisp the top. Let it rest for 15 minutes, and it should be ready to serve.