Creamy Butternut Squash Lasagna
Ingredients
- 12 whole wheat lasagna noodles
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
Butternut Squash Puree
- 2 cups butternut squash, cooked
- 1 cup fat-free cottage cheese
- ¼ cup milk (1%)
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon nutmeg
Spinach Filling
- 10 ounces spinach
- 1 cup fat-free cottage cheese
- ½ cup mozzarella cheese, grated
- ½ cup sharp Parmesan cheese, grated
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
Directions
- Cut butternut squash in half. Scoop out the seeds and place cut side-down in a 9x13” pan with a cup of water. Cook at 400°F for 30-45 minutes until a fork is easily inserted.
- Allow to cool, then remove the squash from the skin. Reserve 2 cups. Refrigerate the rest in a sealed container for later use.
- Bring a large pot of water to a boil. Add lasagna noodles and cook according to package directions. Once done, remove from water with tongs and lay out on tin foil to cool.
- In a food processor, add the butternut squash, 1 cup cottage cheese, milk, salt, garlic, and nutmeg. Blend until smooth and creamy.
- Place spinach in a large sauce pan with ½ cup water (or just enough to cover the bottom). Steam, covered, until the spinach is wilted and cooked through. Drain excess water and place spinach on paper towels. Press out remaining water. Chop, then mix in a small bowl with cheeses, garlic, salt, pepper, basil, oregano, and parsley. Set aside.
- In another 9x13” pan, layer ⅓ of the butternut squash puree on the bottom. Add 3 noodles, side-by-side.
- Next, layer ½ of the spinach mixture on top of the noodles, then cover with an additional 3 noodles.
- Top with butternut puree and ½ cup mozzarella cheese. Add 3 more noodles.
- Top with remaining spinach mixture and then 3 more noodles.
- Top with the remaining butternut squash puree, ½ cup mozzarella cheese, and ½ cup Parmesan cheese.
- Cover with tin foil and bake at 375°F for 30 minutes. Next, remove tin foil and allow to bake another 10-15 minutes until cheese is melted.
- Cut into 9 equal portions and Enjoy!
| NUTRITIONAL INFO | PER SERVING |
|---|---|
| Calories | 300 (70 from fat) |
| Total fat | 8g |
| Saturated fat | 4g |
| Cholesterol | 25mg |
| Sodium | 690mg |
| Carbohydrate | 35g (7g dietary fiber, 4g sugar) |
| Protein | 23g |
WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.
