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Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray. Heat the butter in a 12-inch skillet over medium heat.
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Once the soup is boiling, add lasagna noodles and cook until tender, 10 to 15 minutes. Remove from heat and stir in Parmesan and mozzarella cheeses until melted. Top with basil.
Squeeze out the water, chop the spinach, and put it in a frying pan with 1 tbsp of the butter. Heat gently, tossing, season, and add the nutmeg. Use the remaining butter to grease a pie or gratin dish (about 1-1/2 qt capacity). Add a layer of squash, then a layer of tomato sauce. Lay lasagna noodles on top, cut so they don’t overlap.
HEAT oven to 375ºF. MIX cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly. PLACE, seam-sides down, in 9-inch square baking dish; top with sauce and remaining mozzarella.
A lighter but still super comforting take on the viral recipe.
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.