Artichoke Spinach Lasagna by Mina Goodman, RDNThis lasagna is made with an artichoke and spinach mixture that is layered in between lasagna noodles, sauce, mozzarella, and topped with fresh basil. Double the batch and freeze one for next time. Noodle-Free Butternut Squash LasagnaSquash is one of the best parts of fall. Butternut squash, which comes into season in the fall, can wait patiently on your kitchen counter until you have a few minutes to toss this amazing healthy lasagna together. Using the butternut squash in place of noodles gives you all the delicious texture and feel of noodles without all of the extra calories and carbohydrates. I do recommend using a spiralizer or mandolin to get your slices of butternut squash nice and thin so they cook to the proper tenderness. I only have a family of 4, so I love to make this lasagna, and divvy up the left overs into sealed containers so I have lunches prepped for the week.
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