Indulgently creamy butternut squash lasagna is heart-healthy food at its best. Grated Romano cheese and nutmeg add enticing layers of taste to this classic comfort food turned protein powerhouse.
This heart-healthy lasagna takes comfort food to a whole new level. Rather than using high fat meats and heavy cheeses, this lasagna recipe calls for creamy butternut squash, Romano cheese and nutmeg, giving it a delicious yet unique flavor profile. This vegetarian recipe is a great source of plant based protein, with 14 grams per serving. In addition to being high in protein, this recipe is low in saturated fat (4g) making it a great option for those who are following a heart-healthy diet. Since this lasagna recipe only contains 35 grams of carbs per serving, it is perfect if you are looking for a diabetic-friendly dinner entrée. When it seems like this lasagna can’t get any better, it does! Each serving of this butternut squash lasagna is just 250 calories, making this delicious and nutritious dinner recipe 100% guilt free!
Recipe yields 12 servings
Preheat oven to 375°. Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat with the oil. Sprinkle with pepper. Pour the water into the skillet. Cover and simmer over medium heat until the squash is tender, stirring occasionally, about 30 minutes. Transfer the squash to a food processor or blender and blend until smooth. Season the squash purée, to taste, with black pepper. Set aside.
In a heavy medium saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium and simmer, whisking often, until the sauce thickens slightly, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and whisk to blend. Season the sauce with pepper, to taste.
Meanwhile, boil lasagna noodles in a large pot until just al dente, drain and set aside.
Lightly coat a 13 x 9 x 2-inch glass baking dish with nonstick cooking spray. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/4 of the squash purée over the noodles. Sprinkle with 1/2 cup mozzarella cheese. Drizzle 1/2 cup sauce over the noodles. Repeat layering 3 more times.
Cover baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining 1/2 cup mozzarella and the Romano cheese over the lasagna. Continue baking, uncovered, until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.