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If you were looking forward to your wellness vacation in Florida with us, we want you to know that we were looking forward to seeing you. And we will still be looking forward to welcoming you to a wellness retreat when it is safe once again to do so. 

For now, since you won’t be able to enjoy the delicious vegetarian weight loss plan we use at our Florida retreats, we thought we’d provide you with a vegetarian recipe you can enjoy at home. 

The Food Network offers a luscious vegetarian recipe for lasagna that uses Low-fat milk thickened with cornstarch instead of the traditional bechamel and ricotta filling and they say it still tastes incredibly creamy. “Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness,” they say. “Fresh baby spinach adds vitamins and minerals to this vegetarian main.” 

Squash and Spinach Lasagna

Level: Intermediate
Total: 1 hr 40 min
Prep: 15 min
Inactive: 10 min
Cook: 1 hr 15 min
Yield: 8 servings

Nutrition Info

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
  • 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

 

Directions

  1. Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
  2. Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
  3. Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
  4. Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
  5. Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.

 

Cook’s Note

For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.

At Balance for Life’s all-inclusive plant-based wellness retreats in Florida, vegetarian weight loss plans play an important role. We hope this recipe will help stay true to your wellness journey during this difficult time.

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2096 NE 2nd St,
Deerfield Beach, FL 33441

Call us at
954.280.7413

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