EASY, CREAMY, LOW CALORIE BUTTERNUT SQUASH LASAGNA
My family decided to make a Butternut Squash Lasagna for Thanksgiving as our vegetarian main dish and I was not completely satisfied with any of the recipes I saw on Zaar. Some of them were too complicated or too high in fat and made with heavy cream or too low calorie and bland. So I took bits and pieces from each recipe and came up with this one. I originally made it in a 9x9 inch pan so I'm not completely certain about the following measurements. One serving is 1/4 of a 9x9 inch pan and has about 300 calories.
Provided by HocoRuco
Categories Pumpkin
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Components.
- Butternut Squash.
- Put butternut squash in a microwave save bowl. Add salt and pepper to taste (probably about 1/8 tsp each) and stir. Cover and microwave 6-10 minutes or until fork tender.
- Squash "Marinara".
- Wilt fresh spinach in the microwave using a covered microwave safe bowl. Add thawed squash puree. Season with salt, pepper, and garlic powder (about 1/8 to 1/4 tsp each).
- Ricotta Mixture.
- Combine ricotta and 1 tsp shredded asiago in small bowl. Add salt, pepper, italian seasoning, dried shallots and dried garlic flakes to taste (about 1/4 tsp each).
- Cream Sauce.
- In a small saucepan, over low heat, combine milk and 2 Tbsp shredded asiago. Add salt, pepper and garlic powder to taste (about 1/8 tsp to 1/4 tsp each).
- Assembly and cooking.
- Spread a small amount of Squash Marinara on bottom of 13 x 9 inch pan. Place four sheets of uncooked lasagna noodles on top. Cover noodles with approximately 1/3 of remaining Squash Marinara, top with 1/2 of Ricotta Mixture, 1/2 of Butternut Squash, and 1/2 cup of shredded mozzarella. Place four more uncooked lasagna noodles on top of this. Cover with approximately 1/2 of remaining Squash Marinara, all of the remaining Ricotta Mixture, all of the remaining Butternut Squash, and 1/2 cup of shredded mozzarella. Top with remaining four lasagna noodles. Cover noodles with remaining Squash Marinara, all of the Cream Sauce, 1 cup shredded mozzarella, and 2Tbsp of shredded asiago cheese.
- Loosely cover with foil and bake at 350 for 50-60 minutes. Uncover and return to oven for 5 minutes of until cheese is bubbly on top. Let cool for 5 to 10 minutes then slice and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Karen Lam
[email protected]I'm not sure what went wrong, but my lasagna turned out dry and bland. I think I might have overcooked the squash.
Roblox and Tocaworld With Sequia
[email protected]Yum! This lasagna was so good! I loved the combination of flavors and textures. The butternut squash was a great addition.
LIAKOT HUSSAIN
[email protected]I tried this recipe last week and it was a hit with my family! The sauce was creamy and flavorful, and the butternut squash added a unique and delicious touch. I would definitely recommend this recipe to anyone looking for a tasty and healthy lasagna
Teresa Biggs
[email protected]This butternut squash lasagna was an absolute delight! I followed the recipe to a T and it turned out perfectly. The creamy sauce was rich and flavorful, and the butternut squash added a sweet and nutty taste. The lasagna was also very easy to make,